• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays. Little cooks: Help out by tossing the fries with the olive oil and salt.

• Meanwhile, place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.

• In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat. Little cooks: Take the lead by mixing the spice blend mixture and turning the chicken in it to coat. Remember to wash your hands well afterwards!

• Place chicken on a second lined oven tray. • Spread tomato sugo (see ingredients) over chicken, then sprinkle with Cheddar cheese. • Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes. Little cooks: Top the chicken with the sugo and cheese!

• Meanwhile, slice tomato into thin wedges. • Grate carrot. • In a second medium bowl, combine tomato, carrot, mixed salad leaves and a drizzle of olive oil and the vinegar. Season to taste.

• Divide cheesy Texan chicken, fries and tomato salad between plates. • Spoon over the remaining sauce from the tray to serve. Enjoy!