Jerk Pork Rissoles & Corn Salad

While the potato is baking, roughly chop the parsley leaves. Finely chop the garlic (or use a garlic press). Roughly chop the tomato. Grate the carrot (unpeeled). Shred the cos lettuce. Slice the lemon into wedges. In a large bowl, combine the Dijon mustard, honey, a squeeze of lemon juice and 1/2 the parsley. Drizzle with olive oil, season with salt and pepper and mix well. Drain the sweetcorn.

In a large bowl, combine the pork mince, mild Caribbean jerk seasoning, fine breadcrumbs, eggs, garlic and remaining parsley and mix well. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 18-20 rissoles.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the pork rissoles and cook until browned and cooked through, 4-5 minutes each side. Set aside on a plate and cover to keep warm. Repeat with the remaining rissoles.

While the rissoles are cooking, heat a medium frying pan over a high heat. Add the sweetcorn and cook until charred, 4-5 minutes. Transfer to the bowl with the dressing, along with the tomato, carrot and cos lettuce. Toss to coat.