Caribbean Pork Rissoles

While the wedges are baking, roughly chop the parsley leaves. Finely chop the garlic (or use a garlic press). Roughly chop the tomato. Drain the sweetcorn. Cut the lemon (see ingredients list) into wedges. In a medium bowl, combine a squeeze of lemon juice, honey and 1/2 the parsley. Drizzle with olive oil, season with salt and pepper and mix well.

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

Heat a large frying pan over a high heat. Add the sweetcorn and cook until charred, 4-5 minutes. Transfer to the bowl with the dressing. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork rissoles and cook until browned and cooked through, 4-5 minutes each side. Set aside on a plate and cover to keep warm. TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

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