• Bring a medium saucepan of salted water to 
the boil.
• Peel potato and parsnip, then cut 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! 

• Meanwhile, drain sweetcorn.
• Roughly chop baby leaves.
• Thinly slice spring onion.
• 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 & pork 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 sauce into the air fryer 
basket and cook until cooked through, 
8-10 minutes. Cook in batches if needed. 
TIP: No 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, to the bowl 
with charred corn, add slaw mix, baby leaves, 
spring onion and a drizzle of white wine
vinegar and olive oil.
• Season with salt and pepper and toss to coat. 
Little cooks: Take the lead and help toss the slaw!

• Divide parsnip-potato mash and charred corn 
slaw between bowls.
• Top with BBQ-glazed beef and pork meatballs to 
serve. Enjoy