Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray (if your oven tray is crowded, divide the fries between two trays). Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays. Little cooks: Help out by topping the fries with the olive oil and salt.

Meanwhile, thinly slice onion. Thinly slice tomato. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water, then mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

When fries have 5 minutes remaining, combine a drizzle of olive oil, the Italian herbs and a good pinch of salt and pepper in medium bowl. Add beef strips, tossing to coat. Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches (to keep them tender) until browned and cooked through, 1-2 minutes. Transfer to a plate.

While beef is cooking, place bake-at-home ciabatta directly on a wire rack in the oven. Bake until heated through, 5 minutes.

Slice each ciabatta in half, then spread with creamy pesto dressing. Top with herby beef, caramelised onion, tomato slices and mixed leaves. Serve with fries. Little cooks: Take the lead and help build the ciabattas!