• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 18-20 minutes. Little cooks: Kids can help toss the potatoes.

• Meanwhile, halve snacking tomatoes. Slice cucumber into half-moons. Finely chop garlic. • In a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted. Season with salt and pepper, then set aside. • In a medium bowl, combine chicken thigh, Aussie spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning, until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and top with the honey. Bake until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• When the potatoes are done, lightly crush them on the tray until 1cm-thick. Drizzle with melted garlic butter. Return to oven to roast until golden, 8-10 minutes.

• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. Season to taste. • Add mixed salad leaves, cucumber and snacking tomatoes to the dressing and toss to combine. Little cooks: Take the lead by combining the ingredients for the dressing!

• Slice chicken. • Divide spiced chicken, garlic-butter potatoes and cucumber salad between plates. • Sprinkle everything garnish (see ingredients) over the salad. • Top with a dollop of Italian truffle mayonnaise to serve. Enjoy!