• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray, then sprinkle over garlic & herb seasoning. Drizzle generously with olive oil, then season with salt and pepper. • Toss to coat and spread out evenly. Roast until tender, 20-25 minutes. Little cooks: Kids can help with sprinkling over the seasoning and tossing the pumpkin.

• Meanwhile, slice lemon into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Season with pepper, then add chicken and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches until cooked through, 3-5 minutes each side (depending on thickness). Return all chicken to the pan. • Remove pan from heat, then add the honey, butter and a generous squeeze of lemon juice, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, grate carrot. Little cooks: Older kids can help grate the carrot.

• In a large bowl, combine carrot, shredded cabbage mix, garlic aioli, a drizzle of white wine vinegar and a pinch of salt.

• Divide lemon-honey chicken and roasted pumpkin between plates. • Serve with rainbow slaw and any remaining lemon wedges. Enjoy!