Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake for 20 minutes. Remove tray from oven, then sprinkle over grated Parmesan cheese. Return to oven to bake until cheese is melted and golden, 5 minutes.

Meanwhile, thinly slice cucumber into rounds. Grate carrot (see ingredients). Finely chop garlic. Pick thyme leaves. Place your hand flat on top of chicken and slice through horizontally to make two thin steaks.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

While pork is resting, combine a drizzle of white wine vinegar and olive oil in a large bowl. Season, then add mixed leaves, cucumber and carrot. Toss to coat. Little cooks: Kids can help wash and toss the salad veggies!

Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and herbs, stirring, until fragrant, 30 seconds. Add caramelised onion chutney, the butter, chicken-style stock powder (see ingredients), a splash of water and any pork resting juices. Cook, stirring, until combined, 1 minute.

Divide chicken, cheesy fries and salad between plates. Spoon thyme-onion glaze over chicken to serve. LITTLE CHEFS - Kids can add the finishing touch by spooning over the thyme-onion glaze!