• Set air fryer to 200°C. Cut potato in half. Using a fork, prick holes all over potato. • Place potato on a large microwave-safe plate. Splash with water and cover with a damp paper towel. Microwave potato on high, until slightly tender, 5 minutes. • Remove paper towel, drizzle with olive oil and a good pinch of salt, tossing to coat. • Place potato into the air fryer basket, cut-side down and cook until golden and tender, 20-25 minutes. TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Arrange potatoes cut-side down. Roast until crisp and tender, 40-45 minutes.

• Meanwhile, thinly slice apple into wedges. • Grate carrot. • Thinly slice brown onion (see ingredients). Little cooks: Older kids, help grate the carrot under adult supervision.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 2-3 minutes. • Add onion and pork mince and cook, breaking up with a spoon, until cooked through, 5-6 minutes. • Add garlic paste and All-American spice blend and cook until fragrant, 1 minute.

• Add vegetable stock powder, tomato paste and the water. Stir to combine. • Reduce heat to medium-low, then simmer, stirring occasionally, until slightly thickened, 4-5 minutes. Remove from heat.

• While the pork mixture is simmering, in a large bowl, combine a drizzle of the balsamic vinegar and olive oil. • Season, then add mixed salad leaves and apple. Toss to coat. Little cooks: Lend a hand by tossing the salad!

• Divide jacket potatoes between plates. • Top with pork, Cheddar cheese and light sour cream. • Serve with salad. Enjoy! Little cooks: Show them how and help load the potatoes up with the toppings!