• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lime into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter, chicken-style stock powder and a generous squeeze of lime juice and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm. Little cooks: Get those muscles working and help crush the potatoes!

• Meanwhile, whisk the plain flour, barbecue seasoning, the salt and egg in a shallow bowl until combined. • In a second shallow bowl, place panko breadcrumbs. • Pull apart pork schnitzels so you get 2 per person. • Coat pork first in the egg mixture, followed by the panko breadcrumbs. Transfer crumbed pork to a plate. Little cooks: Help crumb the pork!

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook pork schnitzels in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice apple (see ingredients) and celery. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • Divide pork, lime crushed potatoes and apple slaw between plates. • Serve with beetroot relish and any remaining lime wedges. Enjoy!