• Boil the kettle. • Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain, then return to saucepan and allow to cool slightly.

• While potato is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. • Remove frying pan from heat, then add BBQ sauce, turning chicken to coat. Little cooks: Take the lead and help flavour the chicken!

While chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and mixed leaves. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste. Little cooks: Help combine the ingredients for the slaw.

• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with potato salad and celery slaw.