• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds, then place on a lined oven tray. • Sprinkle with lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until golden, 20-25 minutes. • In the last 5 minutes of cook time, remove potato from oven, sprinkle with shredded Cheddar and bake until golden and crisp. Little cooks: Help toss the potatoes!

• Meanwhile, boil the kettle. Place your hand flat on top of chicken breastand slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, grate carrot. • In a second medium bowl, combine super slaw, carrot and a drizzle of white wine vinegar and olive oil. Season and set aside. • In a small heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Top each bun with some cheesy roasted potatoes, slaw, garlic chicken and spoon over gravy. • Serve with remaining potatoes, slaw and gravy. Enjoy! Little cooks: Take the lead and help build the burgers!