• Preheat oven to 240°C/220°C fan-forced.

• Cut parsnip, courgette, potato, kumara and beetroot into fries.
• Cut chicken breast into 2cm chunks.

• Divide veggie fries between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 8-10 minutes of cook time, sprinkle diced bacon over fries (you may need to break up the bacon with your hands!). Return to oven and bake until golden. Little cooks: Help with sprinkling over the seasoning and tossing the veggie fries.

• Meanwhile, in a shallow bowl, combine the plain flour and classic roast seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated Parmesan cheese. • Coat all the chicken in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• In a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the nuggets do not stick to the pan.

• Divide cheesy chicken nuggets and vivid veggie-bacon fries between plates. Serve with dill & parsley mayonnaise. Enjoy!