Beef Rissoles & Cheesy Sweet Potato Fries

While the fries are baking, thinly slice the apple into wedges. Finely chop the garlic.

In a large bowl, combine the beef mince, garlic, fine breadcrumbs, Nan's special seasoning, egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

While the rissoles are cooking, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add the baby spinach leaves and apple. Toss to coat.