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 bacon lardons to a separate tin foil-lined baking tray and put the tray in the oven for 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

Combine the bacon lardons 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!