• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg and garlic. Season. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate

• Meanwhile, in a medium bowl combine dill & parsley mayonnaise and a drizzle of white wine vinegar. Little cooks: Take charge by combining the sauces!

• Thinly slice cucumber into half-moons. • In a second medium bowl, combine slaw mix, cucumber and 1/2 the dill-parsley dressing. Season to taste. Little cooks: Take the lead by tossing the slaw!

• Divide Aussie pork rissoles, rainbow fries and slaw between plates. • Spoon remaining creamy dill-parsley dressing over rissoles to serve. Serve with garlic sauce. Enjoy!