Cheat's Loaded Pork Jacket Potatoes

While the potatoes are cooking, finely chop the brown onion. Thinly slice the spring onion.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, until softened, 3-4 minutes. Add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 5-6 minutes. Add 1 1/2 sachets All-American spice blend and cook until fragrant, 1 minute.

In a small bowl or jug, crumble 1 beef stock cube and add the warm water and tomato paste. Stir to dissolve the stock, then add to the mince mixture. Reduce the heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste with salt and pepper.

While the mince is simmering, grate the carrot (unpeeled). Finely chop the cucumber and tomato. Shred the cos lettuce. In a large bowl, combine the balsamic vinegar, honey, 1 tbs 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 the salad just before serving to keep the leaves crisp.