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

• Meanwhile, thinly slice cucumber into rounds. • Cut tomato into bite-sized chunks. • In a medium bowl, combine boneless chicken drumsticks, Aussie spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes each side. • Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, tomato, grated Parmesan cheese, creamy salad dressing and a drizzle of white wine vinegar and olive oil. Season to taste. • When fries have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. TIP: Chicken is cooked through when it is no longer pink inside.

• Divide spiced chicken, oven-baked fries and creamy Parmesan salad between plates. Top salad with bacon. Enjoy!