• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and olive oil (2 tbs for 2 people / 1/4 cup for 4 people) and season to taste. Coat chicken in the flour, then into the egg and finally into the breadcrumb mixture. Set aside on a plate. • Set your air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook until cooked through (when no longer pink inside), 12-15 minutes. TIP: No air fryer? Crumb chicken as above, leaving the oil out of the panko mixture. Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side.

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

• Divide All-American crumbed chicken and roast pumpkin between plates. • Serve with apple slaw and smokey aioli. Enjoy!