• Preheat oven to 220°C/200°C fan-forced. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large baking dish, combine chicken drumsticks, Louisiana spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove dish from oven, discard foil, then add BBQ sauce and sriracha. Turn drumsticks and spoon over any juices. • Bake, uncovered, until chicken is golden brown and cooked through, a further 20-25 minutes. TIP: Cook chicken in two baking dishes if your dish is getting crowded. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help with tossing the pumpkin.

• When the pumpkin has 10 minutes remaining, thinly slice pear. • In a medium bowl, combine baby leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!

• Divide smokey pear slaw, sticky chicken drumsticks and roast pumpkin between plates. • Spoon over any remaining sweet-heat sauce from the baking dish to serve. Enjoy!