Tex-Mex Beef & Pork Loaded Fries

• Meanwhile, finely chop onion (see ingredients) and coriander. • Roughly chop baby spinach leaves. • Drain the sweetcorn.

Little cooks: Help pick the coriander leaves from the stems!

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

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef & pork mince and onion, breaking up with a spoon, until browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Remove from heat, then stir through enchilada sauce, the butter and a pinch of brown sugar. • Sprinkle over shredded Cheddar cheese, then cover pan with a lid (or foil) and allow to melt.

• Add baby spinach to the charred corn, along with coriander and a drizzle of white wine vinegar and olive oil. Season and stir to combine.

Little cooks: Take the lead by combining the ingredients for the salsa!