• Preheat the oven to 240°C/220°C. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In a small heatproof bowl, microwave the butter in 10 second bursts, until melted. • Remove tray from the oven, crush potatoes until 1cm-thick, drizzle over the melted butter and sprinkle with shaved Parmesan cheese. Roast until golden, a further 5 minutes. Little cooks: Help with sprinkling over the cheese!

• While potatoes are roasting, thinly slice red onion. Roughly chop tomato. Thinly slice cucumber. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring,until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• In a medium bowl, combine beef mince, fine breadcrumbs, egg, Aussie spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• Wipe out the frying pan and return to mediumhigh heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

• While the meatballs are cooking, combine tomato, cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste. Little cooks: Take the lead by tossing the salad!

• Divide the spiced beef meatballs, cheesy roast potatoes and tomato salad between plates. • Top the meatballs with caramelised onion. Serve with the garlic aioli. Enjoy!