Caribbean Pork Rissoles & Wedges

While the wedges and corn are baking, finely chop the garlic. Thinly slice the cucumber into half-moons. In a medium bowl, combine the white wine vinegar and honey with a drizzle of olive oil. Season with salt and pepper, then stir to combine.

In a large bowl, combine the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.

Carefully slice the cooked corn kernels off the cob. Combine the dressing with the corn, cucumber and mixed salad leaves, tossing to coat.