• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil season with salt and toss to coat. • Bake fries until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, in a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a baking dish. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• To baking dish with meatballs, drizzle with olive oil and turn to coat. • Bake until browned, 15-20 minutes. • Heat a large frying pan over medium-high heat, with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Remove from heat.

• Remove baking dish from oven, and add tomato sugo, cooked bacon, the brown sugar, the butter, garlic paste and a splash of water. • Gently turn meatballs to coat, then bake until sauce is slightly thickened, a further 8-10 minutes.

• When meatballs have 5 minutes remaining, slice brioche hotdog buns in half lengthways, 3/4 of the way through and bake directly on a wire oven rack until heated through, 2-3 minutes. • Meanwhile, thinly slice pear. • In a medium bowl, combine pear, spinach & rocket leaves and a drizzle of the balsamic vinegar and olive oil.

• Divide pear salad and Italian meatballs between the buns. • Spoon over the remaining sugo and top with Parmesan cheese. • Serve with fries, mayonnaise and any remaining meatball and salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.