• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, parsnip and beetroot into fries. • Place veggie fries on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help toss the veggie fries!

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken breast strips and toss to coat.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Thinly slice pear (see ingredients). In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, pear and grated Parmesan cheese. Toss to coat. Little cooks: Take the lead by combining the ingredients for the salad!

• Slice spiced chicken. • Divide chicken, rainbow veggie fries and Parmesan-pear salad between plates. • Spoon any resting juices over chicken. • Sprinkle over toasted almonds and serve with Hollandaise. Enjoy! Little cooks: Add the finishing touch by sprinkling over the toasted almonds!