Jerk Pork Meatballs & Roasted Kūmara

• Meanwhile, combine pork mince, fine breadcrumbs, mild Caribbean jerk seasoning and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Drain sweetcorn. • Heat a large frying pan over a high heat. • Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Return the pan to a medium-high heat with a drizzle of olive oil. • Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

TIP: Don’t worry if the meatballs char a little, this adds to the flavour!

• Meanwhile, thinly slice celery. Roughly chop parsley. • To the bowl with charred corn, add slaw mix, celery, parsley, half the smokey aioli and a drizzle of white wine vinegar. Season and toss to coat.

Little cooks: Take the lead by tossing the slaw!