• Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Drizzle with olive oil, sprinkle with Louisiana spice blend and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help with sprinkling over the spices and tossing the pumpkin.

• Meanwhile, slice chicken breast into 2cm strips. In a medium bowl, combine chicken and mayonnaise. Season with salt and pepper. • In a shallow bowl, add panko breadcrumbs and season. Coat handfuls of chicken in the seasoned panko. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to cover base. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. Little cooks: Kids can help crumb the chicken! Use one hand for wet ingredients and the other for dry ingredients so you don't end up with sticky fingers.

• Meanwhile, thinly slice apple. • In a second medium bowl, combine slaw mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!

• Divide spiced pumpkin and mayo-crumbed chicken between plates. • Serve with apple slaw and smokey aioli. Enjoy!