• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. • Place potato halves, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.

• Meanwhile, thinly slice apple. • Grate carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add apple and mixed salad leaves. Set aside. TIP: Toss the salad just before serving to keep the leaves crisp!

• When the potato has 5 minutes remaining, heat a large frying pan over high heat. Cook beef mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All-American spice blend and cook until fragrant, 1 minute. • Reduce heat to medium. Add sweet & savoury glaze and the water. Stir to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste. TIP: For best results, drain oil from the pan before adding the spice blend.

• Toss apple salad to combine. • Divide spuds between plates. Top with beef and Cheddar cheese. • Serve with salad and a dollop of light sour cream. Enjoy!