• Preheat oven to 220°C/200°C fan-forced. In a baking dish, combine chicken drumsticks, paprika spice blend and a drizzle of olive oil. Cover tightly 
with foil and bake for 20 minutes.
• Remove dish from oven, discard foil, then add BBQ sauce and sriracha. Turn drumsticks and spoon over any juices.
• Bake, uncovered, until chicken is golden brown and cooked through, a 
further 20-25 minutes. 

TIP: Chicken is cooked through when it’s no longer pink inside.  

• Meanwhile, place peeled pumpkin pieces 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. 

Little cooks: Kids can help with tossing the pumpkin. 

• When the pumpkin has 10 minutes remaining, thinly slice pear.
• In a medium bowl, combine baby spinach leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. 

Little cooks: Take the lead by combining the ingredients for the slaw! 

• Divide smokey pear slaw, sticky chicken drumsticks and roast pumpkin between plates.
• Spoon over any remaining sweet-heat sauce from the baking dish. 
• Tear over coriander to serve. Enjoy!