Caribbean Pork Rissoles & Coconut Chilli Mayo

While the wedges are baking, drain the pineapple slices. Heat a large frying pan over a high heat. Cook the pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a clean surface and roughly chop.

While the pineapple is charring, thinly slice the white turnip. Roughly chop the baby spinach leaves. Finely chop the garlic. In a medium bowl, combine the pork mince, panko breadcrumbs, mild Caribbean jerk seasoning, the egg and garlic. Using damp hands, form heaped spoonfuls of the pork mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

When the wedges have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles in batches until browned and cooked through, 3-4 minutes each side.

In a medium bowl, add the pineapple, turnip, baby spinach and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to combine.