• 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 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 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. Add chicken, tossing to coat. • 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 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!

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