• Preheat oven to 240°C/220°C fan forced. • Cut potato into wedges. • Place potato on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil and season with a pinch of salt and pepper. • 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 panko breadcrumbs. Set aside on a plate.

• 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, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Set aside on a paper towel-lined plate. TIP: Chicken is cooked through when it is no longer pink inside.

• 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!