• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. • Add potato to saucepan of boiling water and cook until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder. Remove from heat. Return potato and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

• Meanwhile, preheat BBQ to high heat. • When BBQ is hot, grill corn, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate, set aside and allow to cool slightly. No BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.

• In a medium bowl, combine Nan's special seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks, turning to coat. • Grill pork loin steaks until charred and cooked through, 2-4 minutes each side. • Transfer to a plate, add sweet & savoury glaze, turn pork to coat. Allow to rest for 5 minutes. No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, pour over sticky meat glaze, turning to coat. Cover and rest for 5 minutes.

• When pork is resting, cut haloumi into 1cm slices. In a medium bowl, combine haloumi and a drizzle of olive oil. • On a flat plate, grill haloumi, until golden brown, 2-3 minutes each side. In the last minute of cook time, add the honey, turning to coat. • Remove from grill, then cut into bite-size pieces. TIP: Avoid using grill plate to cook your haloumi in case it gets stuck! No BBQ or flat plate? Cut haloumi into bite-size pieces. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. In the last minute of cook time, add the honey, tossing to coat.

• Meanwhile, when corn is cool enough to handle, slice corn kernels from cob. Halve snacking tomatoes (see ingredients). • In a medium bowl, combine snacking tomatoes, corn, spinach & rocket mix and mustard cider dressing. • Toss to combine and season to taste.

• Slice the chargrilled pork steaks. • Bring the sticky glazed chargrilled pork steaks, garlic crushed potatoes and charred corn salad to the table to serve. • Top salad with charred haloumi. Spoon over any resting juices from pork. Enjoy!