• Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, and season with salt. Toss to coat, spread out evenly, then roast until tender, 12-15 minutes. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour and Louisiana spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and season. Coat chicken first in the flour, then into the egg and finally in the breadcrumbs. Set aside on a plate. • 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. Transfer to a paper towel-lined plate. Little cooks: Kids can help crumb the chicken! Use one hand for wet ingredients and the other for dry ingredients so you don't end up with sticky fingers.

• 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 Louisiana crumbed chicken and roast pumpkin between plates. • Serve with apple slaw and smokey aioli. Enjoy!