• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice onion and spring onion. • Roughly chop tomato. • Drain sweetcorn.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, until tender, 4-5 minutes. • Add pulled pork and All-American spice blend and cook, stirring, until fragrant, 1-2 minutes (Cook in batches if your pan is getting crowded). • Add BBQ sauce and the water and simmer until slightly thickened, 1-2 minutes. Season to taste. TIP: Add a splash more water if the filling looks dry!

• To bowl with corn, add tomato with a drizzle of olive oil and vinegar. Season to taste. • In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.

• Bring everything to the table. • Build your own plate with potato fries, All-American pulled pork, cabbage slaw, shredded Cheddar cheese, charred corn salsa, sour cream and spring onion. If you've selected an add-on bundle, serve with spicy pickles. Enjoy!