• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place sweet potato on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• In a medium bowl, combine beef mince, All-American spice blend, fine breadcrumbs and the egg. Season and mix well. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. Little cooks: Join the fun by helping combine and roll the rissole mixture! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add BBQ sauce, turning rissoles to coat.

• Meanwhile, roughly chop cucumber. • Halve snacking tomatoes.

• In a large bowl, combine cucumber, snacking tomatoes, spinach, rocket & fennel leaves, a drizzle of vinegar and a drizzle of olive oil. • Season, then toss to combine. Little cooks: Take charge by tossing the salad!

• Divide All-American beef rissoles, wedges and salad between plates. • Serve with tomato relish. Enjoy! Little cooks: Add the finishing touch by dolloping over the tomato relish!