• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. TIP: Add less seasoning if you're not a fan of garlic!

• Meanwhile, cut deep slices into chicken breast at 1cm intervals, taking care not to slice all the way through. • Place chicken, cut-side up, on a second lined oven tray. Spoon basil pesto into the slices. Season with salt and pepper, then sprinkle with shredded Cheddar cheese. Little cooks: Help stuff the chicken with the pesto before sprinkling it with the cheese. Make sure to wash your hands well afterwards!

• Bake chicken until cooked through, 12-16 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, roughly chop tomato. • Grate the carrot. Little cooks: Older kids, help grate the carrot under adult supervison!

• In a large bowl, combine a drizzle of olive oil and balsamic vinegar. • Season, then add tomato, carrot and mixed salad leaves. Toss to combine. Little cooks: Lend a hand by combining the dressing and tossing the salad!

• Divide pesto and Cheddar hasselback chicken, garlic-herb roast potatoes and salad between plates. • Sprinkle slivered almonds over salad. • Serve with garlic aioli. Enjoy!