• Preheat oven to 220°C/200°C fan-forced. • Slice potato into halves. Place each potato, cut-side down, on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake potatoes until crisp and tender, 40-45 minutes.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Slice kernels off corn cob. Finely chop mild chorizo (see ingredients). • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season to taste. Set aside. Little cooks: Lend a hand by combining the ingredients for the dressing!

• When the potatoes have 15 minutes remaining, heat a large frying pan over high heat (no need for oil!). Cook beef mince and chorizo, breaking up mince with a spoon, until cooked through, 5-6 minutes. Add corn and cook until browned, 2-3 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning, then cook until fragrant, 1 minute. • Add the water, then reduce heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste. Set aside. TIP: For best results, drain the oil from pan after cooking the beef and chorizo.

• Add avocado and spinach & rocket leaves to the dressing. Toss to combine. • Divide jacket potatoes and avocado salad between plates. Load potatoes up with beef and chorizo topping. • Sprinkle with shredded Cheddar cheese to serve. Enjoy! Little cooks: Show them how it's done and help load the potatoes up with the toppings! Be careful, the mince and chorizo mixture is hot!