• Drain the sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add beef rump, toss to coat and set aside. Little cooks: Take charge by combining the ingredients!

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, grate carrot. Roughly chop coriander and tomato. • Add coriander and tomato to the bowl with the charred corn. Drizzle with olive oil and season with salt and pepper. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes. • Meanwhile, microwave mini flour tortillas on a 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!

• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice the beef rump. • Top tortillas with salad, Caribbean jerk beef and tomato-corn salsa • Dollop with garlic aioli to serve. Enjoy! Little cooks: Take the lead and help build the tacos!