• Preheat oven to 240°C/220°C fan-forced. • Peel turnip, then cut into bite-sized chunks. Cut potato into bite-sized chunks. • Place prepped veggies 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 the veggies between two trays. Little cooks: Help out by tossing the veggies with the olive oil and salt.

• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons.

• Place chicken breast 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 Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat. • Transfer chicken to a second lined oven tray. 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!

• Spread tomato relish over chicken, then sprinkle with shredded 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 relish and cheese!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until softened, 4-5 minutes. • Add baby spinach leaves, garlic and the butter. Cook until spinach is wilted, 1-2 minutes. Season to taste.

• Divide cheesy tomato chicken melts between plates. • Serve with roast root veggies and garlicky veggies. Enjoy!