• Set your air fryer to 200°C. Cut potato in fries. Place fries on a lined oven tray. • Place fries into the air fryer basket, drizzle with olive oil, season with salt and pepper and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray, drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. • While the onion is cooking, grate carrot. Roughly chop baby leaves. Drain sweetcorn.

• When the fries have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and cook, stirring, until fragrant, 1 minute. • Add the water and cook until slightly thickened, 2-3 minutes. • Meanwhile, combine baby leaves, corn and a drizzle of olive oil in a medium bowl. Toss to coat. Season to taste.

• Divide fries between bowls. • Load fries up with plant-based mince, caramelised onion and corn salsa. • Drizzle with plant-based mayo to serve. Enjoy!