• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine tomato paste, garlic paste and a drizzle of olive oil. Add chicken breast, then turn to coat. Season with salt and pepper. • Place chicken on a lined oven tray. Top with shredded Cheddar cheese. Little cooks: Help out by sprinkling the cheese over the chicken.

• On a second lined oven tray, spread out chopped potato. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat. • Bake chicken and potato until potato is tender and chicken is cooked through, 20-25 minutes. • After 5 minutes, add tray with chicken to the oven and bake until cooked through (when no longer pink inside), 15-20 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, halve snacking tomatoes. Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season, then add cucumber, carrot and mixed salad leaves. Toss to combine. Little cooks: Lend a hand by tossing the salad!

• Divide cheesy topped chicken, Aussie-spiced potatoes and rocket-fennel salad between plates. • Serve with mayonnaise. Enjoy! Little cooks: Add the finishing touch by dolloping over the mayonnaise!