• Reserve pineapple juice, then drain pineapple slices (see ingredients). • Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Roughly chop and set aside.

• Meanwhile, season beef rump with salt and pepper. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing beef to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until beef is sticky, 1-2 minutes.

• In a large bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste. • Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Slice beef. • Top tortillas with slaw, Caribbean beef and pineapple. • Sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!