Chicken Parmi Thigh & Bacon Wedges

• Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium heat. • Add passata, the brown sugar and butter and stir to combine. Reduce heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from the heat and set aside. Season to taste.

• In a shallow bowl, combine Aussie spice blend and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken thighs into Aussie spice mixture, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook chicken until golden, 2 minutes each side. Transfer to a paper towel-lined plate. • Once fries are done, place chicken in air fryer basket. Top each piece with the tomato sauce, then tear over parsley and sprinkle over Parmesan cheese. Cook, until cheese has melted, 5 minutes. TIP: No air fryer? Transfer chicken to a second lined oven tray. Add sauce and cheese as above. Bake until the chicken is cooked through, 8-12 minutes.

• While chicken is baking, thinly slice apple. • In a large bowl, combine a drizzle of olive oil and vinegar. Add apple and baby spinach leaves. Toss to coat and season to taste. Little cooks: Take the lead by tossing the salad!