• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Halve snacking tomatoes. • Place sweet potato and tomatoes on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender and blistered, 20-25 minutes. Little cooks: Lend a hand by tossing the sweet potato with the olive oil and seasonings!

• Meanwhile, roughly chop silverbeet. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add diced bacon and onion, breaking up bacon with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the water, Nan's special seasoning, risotto-style rice and silverbeet. Bring to the boil, then remove pan from heat.

• Transfer risotto mixture to a large baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • Meanwhile, roughly chop walnuts. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When risotto is ready, stir in baby spinach leaves, the butter and Parmesan cheese. • Gently stir in roasted sweet potato and tomatoes. Season to taste with salt and pepper. TIP: Stir through a splash of water to loosen the risotto, if needed.

• Divide garlicky bacon, chicken and sweet potato baked risotto between bowls. • Sprinkle with walnuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the walnuts!