• Reserve some juice from pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain pineapple (see ingredients). • Drain sweetcorn. • Roughly chop baby spinach leaves. • Thinly slice spring onion. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add beef, tossing to coat. Little cooks: Take charge by combining the beef with the seasoning!

• Heat a large frying pan over high heat. Cook pineapple and corn, tossing, until browned, 3 minutes. • Transfer charred pineapple to a chopping board, then roughly chop. • In a second medium bowl, combine pineapple, corn, reserved pineapple juice and a drizzle of the vinegar. Season to taste. TIP: Cover the pan with a lid if the corn kernels are "popping" out. Little cooks: Take the lead by combining the pineapple and the corn.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook the beef for 1-2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • When beef is ready, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Slice beef rump. • Fill tortillas with baby spinach leaves, Caribbean-spiced beef and the pineapple and corn salsa. • Sprinkle over spring onion. • Drizzle with garlic aioli to serve. Enjoy! Little cooks: Take charge of assembling the tacos!