Caribbean Beef-Pork Rissoles & Hot Sauce

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Return 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 serving plates. Cover to keep warm. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

• Wipe out pan, then return to medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add onion chutney, the water and stock concentrate (see ingredients) and cook, stirring, until thickened slightly, 1-2 minutes. • Meanwhile, to bowl with the corn, add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season with salt and pepper.