• Cut carrot and potato into bite-sized chunks. Thinly slice celery. • Set your air fryer to 200°C. Place carrot and potato into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place carrot and potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if you're pan is getting crowded). TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine shredded cabbage mix, celery, mayonnaise and a drizzle of vinegar in a large bowl. Season to taste. Little cooks: Kids can help combine all the ingredients for the slaw.

• Slice sweet-soy chicken. • Divide chicken, root veggies and creamy celery slaw between plates. Enjoy!