Chargrilled Peri Peri Pork & Creamy Corn Slaw

• Meanwhile, cut capsicum into quarters, then remove any seeds. Drain the sweetcorn. Cut mild chorizo in half lengthways. Thinly slice chives. Zest lemon to get a pinch, then slice into wedges. • In a medium bowl, combine capsicum, a drizzle of olive oil and a pinch of salt and pepper. • In a second medium bowl, combine pork loin steaks, All-American spice blend and a drizzle of olive oil. • In a small bowl, combine peri peri sauce and the honey. Set aside.

• When BBQ is hot, grill capsicum, turning, until charred and tender, 6-8 minutes. Thinly slice capsicum into strips and set aside. • Grill chorizo and cook until charred and cooked through, 3-4 minutes each side. Roughly chop and set aside.

No BBQ? Thinly slice capsicum. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a plate. Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 8 minutes. Transfer to a plate.

• Grill pork until charred and cooked through, 2-4 minutes each side. Transfer to a plate, top with peri peri mixture and rest for 5 minutes.

No BBQ? 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 (cook in batches if your pan is getting crowded). Remove from heat and add peri peri mixture. Transfer to a plate, cover and rest for 5 minutes.

• In a third medium bowl, combine slaw mix, sweetcorn, garlic aioli, chives and lemon zest. Season to taste. • Add capsicum, chorizo and a squeeze of lemon juice to the tray of roasted potatoes and toss to combine. Season to taste, then transfer to a serving bowl. Sprinkle with smoked Cheddar cheese and tear over parsley.