• Preheat oven to 220°C/200°C fan-forced. • Place the chopped potato and Nan's special seasoning on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then spread out in a single layer. • Roast on the middle or top oven rack until tender, 25-30 minutes.

• Meanwhile, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Season, then place, cut-side up, on a second lined oven tray. • Top with tomato relish. Crumble over the fetta cubes. • Bake on the bottom oven rack until cooked through, 12-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is baking, grate carrot. Thinly slice pear (see ingredients). • In a large bowl, combine carrot, pear and mixed salad leaves with a drizzle of olive oil and balsamic vinegar. Season to taste.

• Divide the fetta and tomato hasselback chicken between plates. • Serve with the pear salad and spiced potatoes.