Caribbean Beef Rissoles & Coconut Sauce

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

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

In a medium bowl, combine beef mince, egg, fine breadcrumbs, 1/2 the mild Caribbean jerk seasoning and a pinch of 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.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 30 seconds. Add coconut milk and remaining Caribbean seasoning and simmer, stirring, until thickened slightly, 2-3 minutes. Remove pan from heat.