• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help season the fries and sprinkle the sesame seeds on top! TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, combine miso paste (see ingredients), ginger paste, the brown sugar, the rice wine vinegar and the water in a small bowl. Set aside. Little cooks: Take the lead and help combine the ingredients for the marinade!

• Roughly chop tomato. • Grate the carrot. • Roughly chop coriander. Set aside. Little cooks: Older kids, help grate the carrot under adult supervision!

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, add miso mixture, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine salad leaves, tomato, carrot and coriander in a medium bowl. • Add Japanese dressing. • Toss to coat.

• Divide miso-ginger chicken, sesame fries and Japanese-style salad between plates. • Sprinkle with roasted peanuts to serve. Enjoy!