• Preheat oven to 220°C/200°C fan-forced. Peel kumara. Cut kumara, parsnip and carrot into fries. • Place veggie fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Bake until tender, 30-35 minutes. Little cooks: Help toss the veggie fries.

• Meanwhile, halve cherry tomatoes. • Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• In a medium bowl, combine lamb mince, Mumbai spice blend, the remaining garlic and the salt. • Using damp hands, roll heaped spoonfuls of lamb mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• When the fries have 10 minutes remaining, • Return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a paper towel-lined plate. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add apricot sauce and a splash of water, tossing to coat.

• While the rissoles are cooking, combine mixed salad leaves, cherry tomatoes and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.

• Divide Mumbai apricot lamb rissoles, chicken and veggie fries between plates. • Serve with cherry tomato salad and garlic yoghurt. Enjoy!