• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and set aside. • Return pan to medium-high heat with a drizzle of olive oil and the butter. Cook 1/2 the garlic paste, stirring, until fragrant, 1 minute. Add chicken-style stock powder, the water and a squeeze of lemon juice (use as little or as much as you like!), then bring to boil. Remove from heat, then return potato to pan and toss. Lightly crush potato, then cover to keep warm.

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate, then repeat with remaining chicken. Little cooks: Help combine the ingredients for the marinade. Have a go at tossing the chicken in the marinade to coat!

• Halve cherry tomatoes. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and cherry tomatoes. Toss to combine. Little cooks: Lend a hand by tossing the salad!

• Divide chicken tenders, crushed lemon potatoes and salad between plates. • Spoon any resting juices over chicken. Drizzle chicken with garlic aioli. • Serve with any remaining lemon wedges.