Glazed American Beef Rissoles & Brown Rice

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, roughly chop tomato and baby spinach leaves. Finely chop garlic. • Transfer charred corn, spinach and tomato to a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine and season to taste.

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

• Return frying pan to medium-high heat with a drizzle of olive oil and 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef mince, remaining garlic, the egg, fine breadcrumbs and a generous pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate. • Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook sweet & savoury glaze, stirring, until slightly reduced, 1-2 minutes.