• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken drumsticks, BBQ seasoning and a drizzle of olive oil (spread over two baking dishes if your baking dish is getting crowded!). Bake for 20 minutes. • Remove from oven, turn drumsticks and spoon over any juices. • Bake until golden brown and cooked through, a further 20-25 minutes TIP: The seasoning will char slightly, this adds flavour to the dish! TIP: Use two oven trays if necessary.

• While the chicken is baking, Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Thinly slice spring onion. Roughly chop tomato and baby leaves. • Add spring onion, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to the bowl with the charred corn. Season. TIP: Cover the pan with a lid if the corn kernels are "popping" out. Little cooks: Take the lead by combining the ingredients for the salsa!

• When drumsticks are done, add cherry sauce to baking dish, turning drumsticks to coat. • Divide cherry-glazed BBQ drumsticks, fries and charred corn salsa between plates. Spoon over any remaining glaze from baking dish. • Serve with garlic aioli. Enjoy!