• Drain sweetcorn (see ingredients). • Thinly slice celery. • Cut pork loin steaks into 1cm strips. • In a medium bowl, combine pork strips, mild Caribbean jerk seasoning and a drizzle of olive oil. 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. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Add the honey and toss to coat. • Meanwhile, microwave mini flourtortillas on a plate for 10 second bursts, until warmed through. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Add shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar to the bowl with the charred corn. Season to taste and toss to combine. • Top tortillas with celery slaw and Caribbean pork strips. Tear over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!