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

• Meanwhile, combine ponzu sauce, ginger paste, the brown sugar, the 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 cucumber. • Grate carrot. Set aside. Little cooks: Older kids, help grate the carrot under adult supervision!

• When the fries have 15 minutes remaining, in a bowl, combine lemon pepper spice blend and a drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Add chicken to spice blend, tossing to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, add ponzu mixture, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine mixed salad leaves, cucumber and carrot in a medium bowl. Add Japanese dressing. • Toss to coat. Little cooks: Take the lead by tossing the salad!

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