• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Drain the sweetcorn. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat. Add the butter and garlic paste and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato and corn to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

• Meanwhile, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Tex-Mex spice blend. • Coat chicken first in the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Thinly slice celery. In a medium bowl, combine slaw mix, celery and garlic aioli. Season to taste. • Slice crumbed chicken. • Divide Tex-Mex crumbed chicken, sweetcorn crushed potatoes and celery slaw between plates. Tear over parsley to serve. Enjoy!