• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.
Little cooks: Help with sprinkling over the salt and tossing the potatoes.

• Meanwhile, finely chop celery and garlic.
• Thinly slice onion (see ingredients).

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook diced bacon, celery and onion, breaking up with a spoon, until golden, 6-8 minutes.

• Reduce heat to medium, then add classic roast seasoning, tomato paste and garlic and cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add the water and baby leaves, stirring, until wilted, 1 minute. Season to taste.

• Heat pita bread in a sandwich press or microwave for 30 seconds, or until warmed through. 
• Roughly grate Totara tasty Cheddar (see ingredients).
• Halve pita bread and fill with bacon filling and grated Cheddar.
• Place pitas on a second lined oven tray, and bake until cheese is melted and golden, 5-8 minutes. Spoon any overflowing filling and cheese back into pockets.

Little cooks: Kids can add the finishing touch by sprinkling the cheese inside.

• Divide loaded bacon and cheese pizza pockets and hand-cut fries between plates to serve. Enjoy!