• Preheat oven to 240°C/220°C fan-forced. • Cut sweet 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.

• Meanwhile, thinly slice brown onion (see ingredients). • Grate beetroot. • Thinly slice tomato. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and beetroot, stirring regularly, until softened, 2-3 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and water, then mix well. Cook until dark and sticky, 5-6 minutes. • Transfer to a small bowl.

• When the sweet potato fries have 5 minutes remaining, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Italian herbs, a good pinch of salt and pepper and a drizzle of olive oil. Add beef, tossing to coat. • Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Little cooks: Help toss the beef in the seasoning. Make sure to wash your hands well afterwards! TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• Meanwhile, place bake-at-home ciabatta directly on a wire rack in the oven. • Bake until heated through, 5 minutes.

• Slice each ciabatta in half, then spread with creamy pesto dressing. • Top with beef, caramelised onion, tomato slices and baby spinach leaves. Top with other ciabatta half. • Serve with sweet potato fries. Enjoy! Little cooks: Take the lead and help build the subs!