Beef Rissoles & Beetroot Relish

While the fries are baking, thinly slice the brown onion. Grate the beetroot (see ingredients). Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper and transfer to a bowl.

Thinly slice the pear. Finely chop the garlic. In a large bowl, combine the beef mince, garlic, fine breadcrumbs, Nan's 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 about 3-4 rissoles per person.

Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.

While the rissoles are cooking, combine the mixed salad leaves, pear, a small drizzle of white wine vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper.