Caribbean-Spiced Pork Rissoles with Wedges, Corn Salad & Mango Mayo

Meanwhile, finely chop garlic. Roughly chop tomato. Drain the 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 honey-vinegar dressing.

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

In a large bowl, combine 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 (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 rissoles are almost done, add tomato and mixed leaves to bowl with the corn and dressing. Toss to coat.