• Preheat oven to 240°C/220°C fan-forced. • Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.

• Meanwhile, finely chop celery. • Cut tomato into bite-sized chunks. • In a medium bowl, combine chicken tenderloins, Aussie spice blend and a drizzle of olive oil. Little cooks: Join the fun by combining the chicken and the spice blend!

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken until browned and cooked through, 3-4 minutes each side. Return pan to medium-high heat. Cook diced bacon, breaking bacon up with a spoon, until golden, 4-6 minutes. • Meanwhile, in a large bowl, combine mixed salad leaves, celery, cooked bacon, tomato, shaved Parmesan cheese, ranch dressing, a drizzle of white wine vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside. Little cooks: Take the lead by tossing the salad!

• Divide spiced chicken, potato fries and ranch bacon-Parmesan salad between plates. Enjoy!