• Bring a medium saucepan of salted water to the boil. Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to the pan. Add the butter and milk, then season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the sweet potato unpeeled! Little cooks: Get those muscles working and help mash the sweet potatoes!

• While the sweet potato is cooking, finely chop garlic. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and toss to coat. Little cooks: Help toss the pork steaks in the spice blend.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook broccoli and carrot mix, tossing, until tender, 4-5 minutes. Stir in garlic until fragrant, 1-2 minutes. • Add baby spinach leaves and cook until wilted, 1 minute. Transfer veggies to a second medium bowl. Cover to keep warm. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, add BBQ sauce and the honey. Turn pork to coat. TIP: Cook pork in batches for best results, returning all pork to the pan before adding the BBQ sauce and honey!

• Divide sticky honey BBQ pork steaks, creamy sweet potato mash and veggies between plates. • Spoon any remaining sauce from the pan over the pork and mash to serve. Enjoy!