Cheat's Pork Jacket Potatoes

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

In a large frying pan, heat a drizzle of olive oil 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 the All-American spice blend (see ingredients list) and cook for 1 minute, or until fragrant. TIP: Feel free to add all the spice blend if you want extra heat.

In a small jug, crumble 1 beef stock cube and add the Worcestershire sauce (if using), warm water (see ingredients list) and tomato paste. Stir to dissolve the stock and add to the mince mixture. Reduce the heat to medium-low and simmer for 5 minutes, or until slightly thickened.

While the mince is simmering, grate the carrot (unpeeled). Finely chop the cucumber and Roma tomato. Shred the cos lettuce. 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.