• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• When the fries have 10 minutes remaining, roughly chop tomato. Grate carrot. • In a medium bowl, combine a drizzle of the vinegar and olive oil. Season with salt and pepper. • Just before serving, add tomato, carrot and mixed salad leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!

• Bake hot dog buns directly on a wire oven rack, until heated through, 3 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pulled pork and Aussie spice blend, stirring, until fragrant, 1-2 minutes. • Stir in sweet & savoury glaze and the butter and cook, until combined, 1 minute. Season to taste. TIP: Add a splash more water if the filling looks dry!

• Slice each hot dog bun lengthways down the middle, three-quarters of the way through. • Fill hot dog buns with pulled pork and garden salad. • Serve with fries and any remaining salad. Enjoy! Little cooks: Take the lead and help assemble the subs!