Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

While the fries cook, put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. Roast on the bottom shelf until the corn is tender, 25-30 mins.

Next, remove the slow cooked pork from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel until soft, 10-12 mins.

Meanwhile, trim and halve the cucumber lengthways, then slice it lengthways into thin strips.

Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

Trim and thinly slice the spring onion.

In a small bowl, combine the cucumber, spring onion, rice vinegar, sugar and salt (see pantry for both amounts. Toss to combine and set aside.

Once the garlic has cooled slightly, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a medium bowl, combine half the mayo with the coleslaw mix and mashed garlic. Set aside. Crush the peanuts in the unopened sachet using a rolling pin.

Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices.

Use two forks to shred as finely as you can.

Pop the tortillas into the oven to warm through, 1-2 mins.

Stir the hoisin sauce and honey (see pantry for amount) through the pulled pork. Taste and season with salt and pepper if needed.

To make your tacos, share the tortillas between your plates and spread each one with the remaining mayo.

Top with the hoisin pulled pork, pickled cucumber, spring onion and the crushed peanuts.

Spread some butter on the corn (if you have any) and season with salt and pepper.

Pour the pickling liquid from the cucumber into the coleslaw and toss to combine, then serve alongside your tacos with the fries and corn. TIP: Tacos are best enjoyed eaten by hand - get stuck in!