• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Spread 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.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix, stirring occasionally, until just tender, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium then stir in tomato & herb seasoning and tomato paste, until fragrant, 1 minute. • Stir in the water and the butter, until slightly thickened, 1-2 minutes.

• While the pork is cooking, finely chop tomato and roughly chop baby spinach leaves. • In a medium bowl, combine tomato, baby spinach leaves and a drizzle of the vinegar and olive oil. Season.

• Divide fries between plates. Top with tomato and herby pork. • Top with tomato-spinach salsa and sprinkle over Parmesan cheese to serve. Enjoy!