• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut carrot and parsnip into bite-sized chunks. Drain the sweetcorn. • Place beetroot, carrot, parsnip, sweetcorn and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy, 5 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine barbecue seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper 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 (cook in batches if your pan is getting crowded). TIP: The chicken is cooked through when it's no longer pink inside.

• Slice the chicken. • Divide smokey chicken and cheesy roast veggie toss between bowls. • Tear over parsley leaves and serve with smokey aioli. Enjoy! Little cooks: Help tear over the parsley.