Moroccan Chicken, Cannellini Bean & Veggie Stew

• Place carrot, parsnip and onion on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and roast until golden.

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based milk and a good drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• When the veggies have 5 minutes remaining, heat a medium saucepan over medium-high heat with the plant-based butter and a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic paste and chermoula spice blend and cook, until fragrant, 1 minute. • Add crushed & sieved tomatoes, the brown sugar, cannellini beans, vegetable stock powder and a splash of water. Bring to the boil, then reduce heat to medium, and simmer until slightly thickened, 2-3 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• To the cannellini bean stew, add roasted veggies and baby leaves, stirring until wilted.