• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder, then place over medium-high heat. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato, then return to pan. Add the butter and dill & parsley mayonnaise. Crumble in fetta cubes. Toss to combine and season to taste. Cover to keep warm. Little cooks: Lend a hand by crumbling in the fetta cubes under adult supervision. Be careful, the pan is hot!

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. While potato is cooking, cut haloumi into 1cm-thick slices. Combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add haloumi, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, thinly slice apple into wedges. Roughly chop baby spinach leaves. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, apple and spinach. Toss to combine. Little cooks: Take the lead by tossing the slaw!

• Divide American-spiced chicken, apple slaw and warm potato-fetta salad between plates to serve. Enjoy!