• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Cut or tear rosemary into 2cm sprigs. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through.

• Place potato on lined oven tray, flat side down and repeat with the remaining potato. Season with salt and pepper and drizzle with olive oil. • Toss gently to combine and place rosemary sprigs into hasselback slits to resemble a hedgehog. Roast until tender, 30-35 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. Little cooks: Help with sprinkling over the seasoning and tossing the potatoes.

• Meanwhile, cut broccoli into small florets, then roughly chop stalk. Cut halloumi into 1cm-thick slices. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the halloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and season with salt and pepper.

• Divide herby crumbed halloumi, cheesy hedgehog potatoes and steamed broccoli between plates. Serve with chargrilled capsicum relish. Enjoy!