• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place peeled pumpkin pieces and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken and toss to coat. • When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken in batches, tossing occasionally, until browned and cooked through, 3-5 minutes each side. • Remove pan from heat, then add sweet chilli sauce and the soy sauce, turning chicken to coat.

• Meanwhile, thinly slice celery. • In a second medium bowl, combine slaw mix, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste. Little cooks: Help toss the slaw.

• Slice the chicken. • Divide sweet soy-glazed chicken, celery slaw and roast veggie chunks between plates. • Tear over parsley leaves to serve. Enjoy! Little cooks: Help tear over the parsley.