• Preheat oven to 220°C/200°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 almost tender, 20-25 minutes. • Remove from oven, then sprinkle dried oregano over potato. • Toss to coat, then return to oven to roast until tender, a further 5 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, finely chop garlic. • Roughly chop baby spinach leaves. • Trim woody ends of asparagus. • Pick thyme leaves. • Zest lemon to get a generous pinch, then slice into wedges. • Roughly chop mild chorizo (see ingredients). • In a small bowl, combine garlic aioli, lemon zest and a squeeze of lemon juice. Set aside. Little cooks: Take charge by combining the aioli, zest and juice!

• In a medium bowl, combine Dijon mustard, garlic, thyme and a drizzle of olive oil. Season, then add chicken breast, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is baking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. • Cook asparagus with a dash of water, tossing, until just tender, 4-5 minutes. • Add baby spinach and cook until wilted, 1-2 minutes. Season to taste.

• Slice mustard-thyme chicken. • Divide chicken, oregano potatoes, asparagus and baby spinach between plates. • Top veggies with chorizo and flaked almonds. • Serve with lemon aioli and any remaining lemon wedges. Enjoy!