• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, drain sweetcorn. Thinly slice radish. • In a medium bowl, combine pork loin steaks, All-American spice blend and a drizzle of olive oil.

• When the wedges have 10 minutes left, add corn to one side of the oven tray and continue roasting until lightly golden. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and mild chipotle sauce and turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.

• While pork is resting, combine slaw mix, radish, corn, tartare sauce and a drizzle of olive oil in a large bowl. Season to taste. • Slice pork steak. • Divide All-American chipotle-glazed pork, potato wedges and tartare slaw between plates. Enjoy!