• Preheat oven to 200°C/180°C fan-forced. 
• Cut potato in half.
• Place potatoes 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. 
• Cut broccoli (see ingredients) into small florets, 
then roughly chop the stalk. 
• 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 
to taste with salt and pepper and cover to  
keep warm.

• Return frying pan to high heat. Cook diced bacon, beef mince (no need for oil!), breaking up with a spoon, until just browned, 6-7 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,  
bacon, beef, charred corn, steamed broccoli,  
tomato, shredded Cheddar cheese and sour 
cream (see ingredients) to serve. Enjoy!
If you've added mini flour tortillas: Warm in 
the microwave in 10 second bursts to serve.