• Boil the kettle. Half-fill a large saucepan with the boiling water.
• Trim green beans. Thinly slice carrot into sticks. Peel garlic and chop. 
• Cook chopped potato and garlic in the boiling water over high heat, for 
2 minutes. 
• Place a colander or steamer basket on top, then add green beans and 
carrot. Cover with a lid and steam until veggies are tender and potatoes are 
easily pierced with a fork, for another 7-8 minutes. 
• Divide green beans and carrot between serving plates. Season to taste with 
salt and pepper and cover to keep warm. 

• While the veggies are steaming, set the air fryer to 200°C.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate and season with salt and pepper.

TIP: Cook in batches if necessary!

• Once potatoes are done, drain and return potatoes and garlic to 
the saucepan. Add the milk, butter and a generous pinch of salt. Mash 
until smooth.
• In a small microwave-safe bowl, microwave honey mustard sauce until 
heated through, 30 seconds. 

Little cooks: Get those muscles working and help mash the potatoes!

• Divide garlic mash and plant-based crumbed chicken between serving plates with steamed veggies. Pour over honey mustard sauce.

• Sprinkle over flaked almonds to serve. Enjoy!