• Preheat oven to 240°C/220°C fan-forced. Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Set aside.

• Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. • Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.

• While fries are baking, in a large bowl, combine beef mince, garlic & herb seasoning, Cheddar cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.

• Meanwhile, roughly chop tomato. • In a medium bowl, combine mixed salad leaves, tomato and mustard cider dressing. Season to taste, then toss to combine. • Divide beef rissoles, potato fries and garden salad between plates. • Top rissoles with garlic aioli and sticky caramelised onion to serve. Enjoy! Little cooks: Take the lead by tossing the salad!