• Boil the kettle. Cut potato into bite-sized chunks. Peel parsnip, then cut into bite-sized chunks. • Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook potato and parsnip in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Season to taste and set aside.

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Thinly slice celery, radish and spring onion. Finely chop garlic. • In a large bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season with salt and pepper and toss to coat. Little cooks: Under adult supervision, older kids can help grate the zest.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches until browned and cooked through, 3-4 minutes each side. Return all chicken to the pan. • Remove pan from heat, add the honey and turn chicken to coat.

• Meanwhile, combine slaw mix, celery, radish and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.

• To the saucepan with the veggies, add spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and and a generous pinch of salt and pepper. Toss to combine. Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.

• Divide zesty honey chicken strips, creamy parnip-potato salad and celery slaw between plates. • Serve with any remaining lemon wedges. Enjoy!