• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove tray from oven, sprinkle potato with shredded Cheddar cheese and bake until golden and crisp, 5 minutes. Little cooks: Kids can help with tossing the potato.

• Meanwhile, thinly slice celery. In a medium bowl, combine slaw mix, celery, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Slice chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine Louisiana spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and toss to coat. • To the bowl with chicken, add cornflour and the plain flour, tossing to coat. Little cooks: Take the lead by combining the ingredients for the slaw!

• When the potato has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.

• Divide cheesy roast potatoes and golden Louisiana chicken between plates. • Serve with celery slaw and smokey aioli. Enjoy!