American Beef Rissoles & Sticky Glaze

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, roughly chop tomato. Finely chop garlic. • Transfer charred corn and tomato to a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine and season to taste.

TIP: Cover the pan with a lid if the kernels are "popping" out.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef mince, garlic, All-American spice blend (see ingredients), the egg, fine breadcrumbs and a generous pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook sticky meat glaze, the water and a pinch of chilli flakes (if using), stirring, until slightly reduced, 1-2 minutes.