• Preheat oven to 240°C/220°C fan forced. • Cut potato into wedges. • Place potato on a lined oven tray, add a drizzle of olive oil and a pinch of salt and pepper. Sprinkle mixed sesame seeds over the wedges. • Toss to coat, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice pear into sticks. • In a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and the soy sauce. Set aside. Little cooks: Take charge by combining the sauces!

• In a shallow bowl, combine Southeast Asian spice blend, the plain flour and a pinch of salt and pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Set aside on a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine pear and slaw mix. • Add Japanese style dressing just before serving and toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw!

• Divide Southeast Asian crumbed chicken, sesame wedges and Asian slaw between plates. • Serve with sesame mayo. Enjoy!