[Rainbow Plate] NZ Cheesy Chicken Nuggets & Vibrant Veggie Fries

• Cut parsnip, carrot, potato, kumara and beetroot into fries.

• Divide veggie fries between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the seasoning and tossing the veggie fries.

• Meanwhile, in a shallow bowl, combine the plain flour and classic roast seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated Parmesan cheese. • Coat diced chicken in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• In a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • Cook crumbed chicken in batche, turning occasionally,  until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the nuggets do not stick to the pan.