• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • When the fries have 5 minutes remaining, remove from oven. Sprinkle with grated Parmesan cheese. Bake until golden and crispy, a further 5 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, thinly slice cucumber into rounds. • Grate carrot (see ingredients). • Finely chop garlic. • Pick and finely chop rosemary leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Little cooks: Older kids, help grate the carrot under adult supervision!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover with foil to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• While the pork is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. • Season, then add mixed salad leaves, cucumber and carrot. Toss to coat. Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the salad!

• While the pork is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic and rosemary, stirring, until fragrant, 30 seconds. • Add caramelised onion chutney, the butter, vegetable stock powder (see ingredients), a splash of water and any pork resting juices. Cook, stirring, until combined, 1 minute.

• Slice the chicken. Divide chicken, cheesy sweet potato fries and salad between plates. • Spoon rosemary-onion glaze over chicken to serve. Enjoy! Little cooks: Under adult supervision, add the finishing touch by spooning the glaze over the chicken. Be careful, the pan is hot!