• Bring a medium saucepan of salted water to the boil. • Peel potato and parsnip, then cut both into small chunks. Peel garlic cloves. • Cook potato, parsnip and garlic cloves in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies and garlic to pan, then add the milk and a drizzle of olive oil. Season with salt and mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the veggies unpeeled! Little cooks: Get those muscles working and help mash the veggies!

• Meanwhile, drain sweetcorn. Roughly chop baby leaves. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• In a medium bowl, combine beef mince, fine breadcrumbs, kiwi spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Set your air fryer to 200°C. • Place meatballs and BBQ glaze into air fryer basket and cook until cooked through, 8-10 minutes. Cook in batches if needed. TIP: If you don't have an air fryer, return frying pan to medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Remove from heat, then add BBQ sauce and a splash of water, tossing meatballs to coat.

• While the meatballs are cooking, add slaw mix, baby leaves and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. • Season and toss to coat.

• Divide garlic veggie mash and charred corn slaw between plates. • Top with BBQ-glazed beef meatballs. Enjoy!