• Peel kumara and potato (see ingredients) and cut into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat. • Grate carrot.

• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Roughly chop baby leaves. • In a large bowl, combine shredded cabbage mix, baby leaves, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Top each bun base with some slaw and American chicken. Spread tops of burger buns with smokey aioli. • Serve with fries and any remaining aioli and slaw. Enjoy! Little cooks: Take the lead and help build the burgers!