Cheat's Loaded Pork Jacket Potatoes

While the potatoes are cooking, finely chop the brown onion. Finely chop the chives.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 3-4 minutes, or until softened. Add the pork & veal mince and cook for 5-6 minutes, breaking up with a wooden spoon, or until cooked through. Add 1 1/2 sachets All-American spice blend and cook for 1 minute, or until fragrant.

In a small bowl or jug, crumble 1 beef stock cube and add the warm water and tomato paste. Stir to dissolve the stock cube and add to the mince mixture. Reduce the heat to medium-low and simmer for 5 minutes, or until slightly thickened. Season to taste with salt and pepper.

While the mince is simmering, grate the carrot (unpeeled). Finely chop the cucumber and tomato. Shred the cos lettuce leaves. In a large bowl, combine the balsamic vinegar, honey, 1 tbs of olive oil and a pinch of salt and pepper. Add the carrot, cucumber, tomato and cos lettuce and toss to coat in the dressing. TIP: Toss just before serving to keep the leaves crisp.