• 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, add a drizzle of olive oil and a pinch of salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes.

• Meanwhile, thinly slice pear into batons. • In a small bowl, combine mayonnaise, sesame oil blend (see ingredients) and soy sauce. Set aside.

• 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 egg, and finally in 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 the 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 plate lined with a paper towel. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a medium bowl, combine pear and slaw mix. • Add Japanese dressing just before serving and toss to coat. Season to taste.

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