Nan's Chicken & Creamy Apple Slaw

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with the butter. Cook 1/2 the garlic, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, the lemon zest, chicken-style stock powder and a dash of water and bring to the boil. Remove from heat, then return potato to the pan and toss to coat. • Stir through grated Parmesan cheese, then lightly crush potato with a fork. Cover to keep warm.

• While the potato is cooking, cut chicken breast into 2cm strips. • In a medium bowl, combine Nan's special seasoning, the remaining garlic and a drizzle of olive oil. Add chicken strips, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side.