• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a 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 the 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 medium-high heat with a drizzle of olive oil. Cook onion, stirring, until tender, 4-5 minutes. • Add pulled pork and Aussie spice blend and cook, stirring until fragrant, 1-2 minutes. • Add BBQ sauce, the water and butter and cook, stirring, until combined and heated through, 1-2 minutes. Season to taste. TIP: Add a splash more water if the filling looks dry!

• To the bowl with charred corn, add tomato, spinach and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide fries between plates. • Top fries with BBQ pulled pork, Cheddar cheese and charred corn salsa. • Drizzle over light sour cream to serve. Enjoy!