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 between two trays). Drizzle with olive oil, season with salt and sprinkle with mixed sesame seeds. Toss to coat. Bake until tender, 20-25 minutes. Little Chefs: Season the fries and sprinkle the seeds on top! Make sure they're spread out in a single layer.

Meanwhile, combine miso paste (see ingredients), ginger paste, the brown sugar, soy sauce and the water in a small bowl. Little Chefs: Take the lead and help combine the ingredients for the marinade!

Roughly chop tomato. Grate the carrot. Roughly chop coriander. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Little Chefs: Older kids, help grate the carrot under adult supervision!

When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until cooked through, when no longer pink inside 3-6 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.

While chicken is cooking, combine mixed 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.