• Note: This recipe is designed to be cooked with your child under adult supervision. • 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. 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. • Add chicken strips, diced bacon, celery and onion. Cook, breaking up with a spoon, until browned and cooked through, turning occasionally, 6-8 minutes.

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

• Heat pita bread in a sandwich press for 30 seconds, until warmed through. • Halve pita bread and fill with bacon mixture and shredded Cheddar cheese. • 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 on top.

• Divide chicken, cheese and bacon 'pizza' pockets and fries between plates. Enjoy!