• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. Little cooks: Kids can help toss the fries.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine Louisiana spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat. • Grate carrot.

• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Top each bun base with some slaw and smokey chicken. Spread tops of burger buns with smokey aioli. • Serve with fries and any remaining aioli and slaw. Enjoy! Little cooks: Take the lead and help build the burgers!