• Cut potato into wedges. • Set your air fryer to 200°C. Place wedges into the air fryer basket and cook for 10 minutes. Shake the basket, sprinkle over diced bacon and cook until golden, a further 10-15 minutes (you may need to break up the bacon with your hands!). TIP: No air fryer? Preheat oven to 240°C/220°C fanforced. Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15 minutes. Remove tray from oven and add diced bacon to wedges, then roast until golden, 10-12 minutes.

• Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium heat. • Add passata, the brown sugar and butter and stir to combine. Reduce heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from the heat and set aside. Season to taste.

• In a shallow bowl, combine Aussie spice blend and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into Aussie spice mixture, followed by the egg and finally in the breadcrumbs. Transfer to a plate. Little cooks: Help crumb the pork! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.

• Heat a large frying pan over high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Once fries are done, place pork in air fryer basket. Top each piece with the tomato sauce, then tear over parsley and sprinkle over Parmesan cheese. Cook, until cheese has melted, 5 minutes. TIP: No air fryer? Transfer to a second lined oven tray. Top each piece with the tomato sauce, then tear over parsley and sprinkle over Parmesan cheese. Bake until the cheese has melted, 8-12 minutes.

• While pork is baking, thinly slice apple. • In a large bowl, combine a drizzle of olive oil and vinegar. Add apple and baby spinach leaves. Toss to coat and season to taste. Little cooks: Take the lead by tossing the salad!

• Divide the loaded bacon wedges between plates and serve with pork parmigiana (slice if preferred!) and apple salad. Enjoy!