American-Spiced Beef Rissoles

• Meanwhile, roughly chop tomato. • Drain sweetcorn.

• In a medium bowl, combine beef mince, All-American spice blend, garlic paste, fine breadcrumbs (see ingredients) and a pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 rissoles per person). Transfer to a plate.

• Heat a large frying pan over a high heat. Add corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl. • Return frying pan to a medium-high heat with a generous drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add the honey and a splash of water tossing to coat.

• In the bowl with the corn, combine mixed salad leaves, tomato, a drizzle of olive oil and vinegar. Season to taste.