• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. • Sprinkle over Kiwi spice blend and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes.

• Meanwhile, drain sweetcorn. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and sweetcorn until browned, 4-5 minutes. • Remove pan from heat, add baby leaves, stirring until wilted. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• While the corn and bacon is cooking, thinly slice onion (see ingredients). • In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef strips and toss to coat.

• Return the frying pan to high heat with a drizzle of olive oil. Cook onion until lightly browned and softened, 4-6 minutes. Transfer to a second large bowl. • Return the pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Transfer beef to the bowl with onion. Toss to combine. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Slice brioche hotdog buns in half horizontally, three quarters of the way through, then place on a second lined oven tray. • Spread burger sauce over the inside of the buns. Top with beef-onion mixture and shredded Cheddar cheese. • Bake until golden and cheese has melted, 4-5 minutes.

• Thinly slice spring onion and fresh chilli (if using). • Top potatoes with bacon-corn mixture, chilli, spring onion and a dollop of garlic aioli. • Divide Philly-style beef and cheese sub and loaded bacon potatoes between plates. Enjoy!