• Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn, then set aside. • SPICY! The spice blend is mild, but use less if you're sensitive to heat! Place chopped potato on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast potato until almost tender, 10-15 minutes. Remove potato tray from oven, then add sweetcorn. Return to oven and roast until corn is golden and potato is tender, a further 10 minutes. TIP: If your oven tray is crowded, divide the potato and corn between two trays.

• While the potato is roasting, place pork, garlic & herb sausages on a second lined oven tray. Bake for 10 minutes. • Remove sausage tray from oven. Turn sausages, then continue baking until browned and cooked through, a further 10-15 minutes.

• When the sausages have 10 minutes remaining, combine slaw mix, mayonnaise and a drizzle of white wine vinegar and olive oil in a large bowl. • Season to taste. Little cooks: Take the lead by tossing the slaw!

• Divide pork sausages, creamy slaw and spiced roast potato and corn between plates. • Serve with a dollop of BBQ sauce. Enjoy! Little cooks: Add the finishing touch by dolloping over the BBQ sauce!