Caribbean Coconut Beef Rissoles

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

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

In a medium bowl, combine the beef mince, egg, fine breadcrumbs, 1/2 the garlic and a generous pinch of salt and pepper. Using damp hands, roll 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. Transfer to a plate.

Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Add the Caribbean jerk seasoning (see ingredients) and remaining garlic and cook, until fragrant 30 seconds. Add the coconut milk and simmer, stirring, until slightly thickened, 2-3 minutes.