• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp, 5 minutes. TIP: If your oven tray is crowded, divide fries between two trays.

• When fries have 10 minutes remaining, halve snacking tomato. Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Just before serving, add snacking tomatoes, carrot and spinach, rocket & fennel mix. 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 seasoning, 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 salad. • Serve with cheesy fries and any remaining cherry tomato-fennel salad. Enjoy! Little cooks: Take the lead and help build the hot dogs!