• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays

• Meanwhile, finely chop garlic. Drain sweetcorn. Roughly chop tomato. Finely chop coriander. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set aside. TIP: Cover the pan with a lid if the kernels are “popping” out.

• In a second large bowl, combine pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, 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, 4-5 minutes each side. Remove from heat.

• When the rissoles are almost ready, add tomato, coriander and baby spinach leaves to the bowl of charred corn, with a drizzle of white wine vinegar. Season with salt and pepper. Toss to coat.

• Divide Caribbean-spiced pork rissoles, sweet potato wedges and charred corn salad between plates. • Serve with mayonnaise. Enjoy!