• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. Finely chop garlic and celery. Drain the sweetcorn. Little cooks: Under adult supervision, older kids can help grate the carrot.

• Heat a large frying pan over high heat. Cook pork mince and celery, breaking up with a spoon, until just browned, 3-4 minutes. • Add corn and carrot and cook until tender, 4-5 minutes. • Add garlic, barbecue seasoning and tomato paste and cook until fragrant, 1 minute. • Add the water and stir until slightly thickened, 1-2 minutes. Season to taste. TIP: Add a splash of water if the filling looks too thick.

• Transfer pork filling to a baking dish, then sprinkle over shredded Cheddar cheese. • In a small heatproof bowl, add the butter and microwave in 10 second bursts, until melted. • Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 15-20 minutes. Little cooks: Kids can help by sprinkling over the cheese.

• Divide BBQ pork and veggie filo pie between plates. Enjoy!