• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato, then season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, grate carrot. Drain the sweetcorn. Thinly slice spring onion. • In a medium bowl, combine Aussie spice blend, garlic paste and a drizzle of olive oil. Add pork loin steaks and turn to coat. Little cooks: Kids can take charge by combining the spice mixture!

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, then add BBQ sauce, the honey and a splash of water. Turn pork to coat. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• To the bowl of corn, add shredded cabbage mix, carrot, mayonnaise and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Slice pork steaks. • Divide potato mash, charred corn slaw and honey BBQ pork steaks between plates. • Spoon over any remaining sauce from the pan. Garnish with spring onion to serve. Enjoy!