• Preheat oven to 240°C/220°C fan-forced. • Cut 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 the fries between two trays.

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Thinly slice tomato. • In a small bowl, combine sweet chilli sauce, lemon zest and 1/2 the garlic aioli. • In a medium bowl, combine remaining aioli with a generous squeeze of lemon juice and a pinch of salt and pepper. Add slaw mix and toss to coat. Little cooks: Take charge by combining the sauces!

• In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and season with salt and pepper. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Dip chicken into the flour mixture, followed by egg, and finally in panko breadcrumbs. Transfer to a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken, in batches, until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the chicken does not stick to the pan.

• Place bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

• Slice burger buns in half, then spread with sweet chilli aioli. Top with crumbed chicken (you can either double stack or save half for lunch!), tomato slices and a handful of slaw. • Serve fries and any remaining slaw on the side. Enjoy! Little cooks: Take the lead and help build the burgers!