• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-size chunks. • Cut bacon into 1cm pieces. • Place sweet potato and garlic & herb seasoning on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, thinly slice pea pods lengthways.

• In a medium bowl, combine beef mince, All-American spice blend, fine breadcrumbs, the egg, Dijon mustard and a pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon until golden, 4-5 minutes. Transfer to a paper towel-lined plate. Return frying pan to medium-high heat with a drizzle of olive oil. • Add rissoles and cook in batches, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle Cheddar cheese and cooked bacon over rissoles and cover with a lid or foil until cheese melts.

• In a second medium bowl, combine slaw mix, pea pods and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide bacon cheesy beef rissoles, pea pod slaw and garlicky sweet potato chunks between plates. Serve with burger sauce. Enjoy! Little cooks: Take the lead by tossing the slaw!