• Boil kettle. Peel sweet potato and cut into bite-sized chunks. • Fill a medium saucepan with salted boiling water and cook sweet potato until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the sweet potatoes!

• Meanwhile, thinly slice pear. Roughly chop snacking tomatoes (see ingredients). • Finely chop parsley. • Place chicken breast between two sheets of baking paper. Pound chicken breast with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• Pull apart pork schnitzels. • In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the pork into the garlic & herb mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.

• Set air fryer to 200ºC. Place crumbed pork into air fryer basket and cook, turning halfway through, until golden and cooked through, 12-15 minutes. Cook in batches if needed. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and parsley. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste.

• In a large bowl, combine mixed salad leaves, pear, tomato, a drizzle of the vinegar and olive oil. Season to taste. • Slice pork. • Divide the crumbed pork, sweet potato mash and pear salad between plates. • Drizzle over creamy bacon sauce to serve. Enjoy! Little cooks: Take the lead by tossing the salad!