• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. • Place cut-side down on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• Meanwhile, drain sweetcorn. • Roughly chop tomato. Chop broccoli (see ingredients/including stalk!) into small florets. Thinly slice spring onion. Finely chop garlic.

• When potatoes have 10 minutes remaining, heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the kernels are “popping” out.

• While corn is charring, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Season and cover to keep warm.

• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add nan's special seasoning, tomato paste and garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat and add the water, stirring to combine. Season to taste.

• Bring everything to the table. • Build your own plate with jacket potatoes, beef, charred corn, steamed broccoli, tomato, spring onion, Cheddar cheese and sour cream. • If you've selected an add-on bundle, serve with balsamic walnut salad. If you've selected add-on modularity, serve with tortillas. Enjoy!