Sweet & Sticky Caribbean Beef Rissoles

• Using damp hands, roll heaped spoonfuls of rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to serving plates. Cover to keep warm.

• Wipe out pan, then return to a medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add caramelised onion chutney, the water and beef-style stock powder (see ingredients) and cook until slightly thickened, 1-2 minutes. • Meanwhile, to a large bowl, add spinach, apple, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season with salt and pepper.