• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place potato on a lined oven tray. Sprinkle over Nan's special seasoning and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Help with sprinkling over the seasoning!

• Meanwhile, roughly chop tomato. • Thinly slice apple. • Grate carrot (see ingredients).

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine garlic & herb seasoning, a good drizzle of olive oil and a pinch of salt and pepper. • Add chicken steaks, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile combine a drizzle of vinegar and olive oil and a pinch of salt and pepper in a large bowl. • Add apple, tomato, carrot and mixed salad leaves. Just before serving, toss to coat. Little cooks: Take the lead by tossing the salad!

• Divide garlic and herb chicken, roast potato wedges and apple salad between plates. • Spoon any resting juices over the chicken. Sprinkle over flaked almonds. • Serve with smokey aioli. Enjoy!