Roaring Beef Rissoles & Halloween Fries

• While the fries are baking, in a medium bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, the egg and a good pinch of salt and pepper. • Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles (3-4 per person) and transfer to a plate.

• Grate beetroot. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar(for the beetroot) and the brown sugar, stirring, until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • In the last minute of cook time, add BBQ sauce, turning the rissoles to coat.

• While the rissoles are cooking, roughly chop snacking tomatoes and cucumber. • In a second medium bowl, combine a drizzle of the balsamic vinegar (for the salad) and olive oil. Season, then add spinach & rocket mix, tomato and cucumber. Toss to coat.

Little cooks: Take the lead by tossing the salad!