BBQ Pork Loin With Crispy Bacon Corn And Creamy Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Peel your potatoes and chop them into small, bite-sized pieces, then peel and finely chop (or grate) your garlic

Add your sweetcorn cobette[s] to a large piece of tin foil with a pinch of salt and scrunch the tin foil around the corn until tightly sealed

Add the chopped potatoes and chopped garlic to one side of a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Add the sweetcorn cobette[s] to the other side of the tray[s] and put it in the oven for 20-25 min or until the potatoes are crisp and the corn is tender

Add your smoked streaky bacon to a separate tin foil-lined baking tray and put the tray in the oven for 10-15 min, or until golden and crispy

Whilst everything's cooking, combine half your ground smoked paprika (you'll use the rest later!) and your cayenne pepper (can't handle the heat? Go easy!) in a bowl with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your dry rub

Season your pork loin steak[s] on both sides with the dry rub

Trim, then slice your spring onion[s]

Grate your Italian hard cheese finely

Combine your carrot & cabbage slaw mix and mayo in a bowl with your cider vinegar, Dijon mustard, half the sliced spring onion (save the rest for garnish!) and a pinch of salt and pepper – this is your creamy slaw

Once the bacon is cooked, transfer to a clean board and chop very finely

Combine the chopped bacon in a bowl with the remaining ground smoked paprika and grated Italian hard cheese – this is your crispy bacon crumb

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the seasoned steak[s] and cook for 5-6 min on each side or until browned and cooked through (no pink meat!)

Once cooked, coat the pork with your BBQ sauce – this is your BBQ pork loin

Transfer the BBQ pork loin to a plate to rest

Once the cobette is cooked, top with a knob of butter and roll in the crispy bacon crumb – this is your crispy bacon corn

Tip: Save any remaining crumb for garnish!