Sticky Southern Lamb Rissoles

• Place carrot, potato, beetroot and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays

• Meanwhile, combine lamb mince, fine breadcrumbs, the egg, All-American spice blend and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of lamb mixture into balls, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• 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. • Remove pan from heat, then add Sichuan garlic paste (see ingredients), the honey and a splash of water, turning rissoles to coat. TIP: Add a splash more water if the glaze looks too thick.

• When the roasted veggies are done, remove tray from oven, and add a drizzle of white wine vinegar. Toss to combine and season to taste.