Caribbean Pork Rissoles

While the wedges are baking, roughly chop the parsley leaves. Finely chop the garlic. Roughly chop the tomato. In a medium bowl, combine a drizzle of white wine vinegar, honey and 1/2 the parsley. Drizzle with olive oil, season and mix well. Drain the sweetcorn.

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

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the pork rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.

Add the tomato, charred corn and mixed salad leaves to the bowl with the dressing and toss to coat.