Spiced Pork Meatballs & Caramelised Onion

• Meanwhile, grate carrot. Thinly slice onion. Drain the sweetcorn. • In a medium bowl, combine pork mince, fine breadcrumbs, Louisiana spice blend, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

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

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• In a second medium bowl, combine slaw mix, carrot, corn, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.