• Cut potato into bite-sized chunks. • Set air fryer to 200°C. Place peeled pumpkin pieces and potato evenly into the air fryer basket, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place peeled pumpkin pieces and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through (when no longer pink inside), 3-5 minutes each side. • Remove pan from heat and add sweet chilli sauce and the soy sauce, turning chicken to coat.

• Meanwhile, slice cucumber into half-moons. Thinly slice celery. • In a second medium bowl, combine shredded cabbage mix, cucumber, celery, mayonnaise, the sesame oil and a drizzle of vinegar. • Season to taste. Little cooks: Take the lead by tossing the slaw!

• Divide sticky Asian chicken, celery slaw, roast pumpkin and potato chunks between plates. • Tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by tearing over the coriander!