• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
• In the last 5 minutes, sprinkle diced bacon over the fries, return to the oven and bake until golden.

TIP: If your oven tray is crowded, divide the fries between two trays.

Little cooks: Help with sprinkling over the salt and tossing the potatoes.

• Meanwhile, chop broccoli (including stalk!) into small florets.
• Half-fill a medium saucepan with boiling water.
• Cook broccoli in the boiling water, over high heat, until just tender, 5-6 minutes.
• Drain and pat broccoli dry with paper towel.

TIP: Patting the broccoli dry helps it crisp up in the oven!

• Place broccoli on a second lined oven tray.
• Using the flat base of a bowl, crush broccoli until about 1cm thick. Drizzle with olive oil and season with salt and pepper.
• Sprinkle with shredded Cheddar cheese and grated Parmesan cheese and roast until golden,
12-15 minutes.

Little cooks: Help with crushing the broccoli and sprinkling over the Parmesan cheese.

• While broccoli is roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add chicken and turn to coat. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, add BBQ sauce, turning chicken to coat.

• Divide BBQ glazed chicken, bacon fries and cheesy crushed broccoli between plates. Enjoy!