Caribbean-Spiced Pork Rissoles

• Meanwhile, finely chop garlic. Roughly chop tomato. Drain sweetcorn. • In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to the bowl with the honey-vinegar dressing.

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

• In a second large bowl, combine pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Remove from heat.

• When the rissoles are almost ready, add tomato and mixed salad leaves to the bowl with the charred corn. • Toss to coat.