• Bring a medium saucepan of salted water to the boil. Roughly chop cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato and cauliflower, then return to pan. Add the butter and shredded Cheddar cheese. Season generously with salt. • Lightly crush with a fork, then stir until cheese is melted. Cover to keep warm.

• Meanwhile, roughly chop tomato. Grate carrot. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Just before serving, add carrot, tomato and mixed salad leaves. Toss to coat. • SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! In a small bowl, combine mild chipotle sauce and mayonnaise. TIP: Tossing the salad just before serving keeps the leaves crisp!

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef strips, All-American spice blend and a drizzle of olive oil. • When the cauliflower and potato have 5 minutes cook time remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Season with salt and pepper.

• Divide cheesy cauli-potato smash and garden salad between plates. • Top cauli-potato smash with smokey beef. • Drizzle chipotle mayo over beef to serve. Enjoy!