Caribbean Pork Rissoles

While the wedges are baking, finely chop the garlic (or use a garlic press). Roughly chop the tomato. Shred the cos lettuce (see ingredients list). Slice the lime (see ingredients list) into wedges. In a large bowl, combine a squeeze of lime juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine and set aside.

Drain the sweetcorn (see ingredients list). Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Add the corn, tomato and cos lettuce to the large bowl with the dressing and toss to coat.

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

Return the large 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.