• Boil the kettle. Cut potato into bite-sized chunks. • Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return potato to the pan. Add grated Parmesan cheese and dill & parsley mayonnaise, then season generously with salt and pepper. Toss to combine. Little cooks: Help add the cheese and mayo.

• Meanwhile, combine Aussie spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the chicken is cooking, thinly slice celery. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, celery and baby spinach. Toss to combine. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide chicken strips and and creamy Parmesan-potato salad between plates. • Serve with celery slaw. Enjoy!