• Preheat oven to 240°C/220°C fan-forced. • Cut each sweet potato in half lengthways. • Place one potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice sweet potato without cutting all the way through. • Repeat with remaining sweet potato.

• Place sweet potatoes on a lined oven tray, flat side down. • Sprinkle over Nan's special seasoning and drizzle with olive oil. • Toss gently to combine and bake until tender, 30-35 minutes. Little cooks: Help with sprinkling over the seasoning and tossing the potatoes

• Meanwhile, cut broccoli into small florets, then roughly chop stalk. • Thinly slice carrot into sticks. • Finely chop garlic. • When potatoes have 10 minutes remaining, place chicken tenderloins on a second lined oven tray. Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. • Bake until cooked through, 8-10 minutes. TIP: Chicken is cooked through when it is no longer pink inside. Little cooks: Toss the chicken with the spice blend!

• While chicken is baking, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and carrot, tossing until tender, 6-7 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Stir in light cooking cream and Parmesan cheese until slightly thickened, 1-2 minutes. Season with salt and pepper. Little cooks: Under adult supervision, older kids can help stir in the cream and cheese.

• Divide chicken tendies, hasselback sweet potatoes and sautéed veggies between plates. • Place flaked almonds into hasselback slits to resemble a hedgehog. Pour cheesy white sauce over veggies to serve. Enjoy! Little cooks: Take the lead and help assemble the hedgehog potatoes!