Preheat oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place 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.

While the wedges are baking, finely chop the garlic. Roughly chop the tomato. Drain the sweetcorn. In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.

Heat a large frying pan over high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to the bowl with the honey-vinegar dressing. TIP: Cover the pan with a lid if the kernels are “popping” out.

In a large bowl, combine the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. 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, 4-5 minutes each side. Remove from the heat.

When the rissoles are almost done, add the tomato and mixed salad leaves to the bowl with the corn and dressing. Toss to coat.

Divide the Caribbean-spiced pork rissoles, wedges and corn salad between plates. Serve with the mango mayonnaise.