• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over sesame seeds and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the sesame seeds and tossing the potato.

• While the wedges are baking, thinly slice spring onion. • Grate carrot. • Finely chop tomato. • Drain sweetcorn. Little cooks: Older kids can help out with the can opener under adult supervision.

• Heat a large frying pan over medium-high heat. • Cook corn, carrot and pork mince, breaking the mince up with a spoon, until just browned, 4-5 minutes. • Add Dijon mustard, tomato paste, the water and Aussie spice blend. Cook until slightly reduced, 1-2 minutes. Season to taste.

• Sprinkle Cheddar cheese over the mince mixture, then cover with a lid (or foil) and allow to melt, 1 minute. Little cooks: Add the finishing touch by sprinkling the cheese on top.

• In a small bowl, combine tomato, spring onion, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide potato wedges between plates. • Top with the cheesy pork mixture and the seasoned tomato and spring onions. • Drizzle over burger sauce to serve. Enjoy!