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

• Meanwhile, roughly chop tomato and baby spinach leaves. Thinly slice brown onion (see ingredients). • Drain sweetcorn.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. • Cook beef mince and onion, breaking up with a spoon, until browned, 4-5 minutes. • Add Aussie spice blend, stirring, until fragrant, 1-2 minutes. • Add BBQ sauce, the water and butter and cook until combined and heated through, 1-2 minutes. Season to taste. TIP: Add a splash more water if the filling looks dry!

• To bowl with charred corn, add tomato, spinach and a drizzle of vinegar and olive oil. Season.

• Divide fries between plates. • Top fries with BBQ beef, shredded Cheddar cheese and charred corn salsa. • Drizzle over sour cream. Enjoy!