Preheat the oven to 220°C/200°C fan-forced. Cut the potato into wedges. Place the potato and corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

While the veggies are baking, finely chop the garlic. Thinly slice the apple. In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.

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 4-5 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.

Carefully slice the roasted corn kernels off the cob. To the bowl with the dressing, add the corn, apple and mixed salad leaves, tossing to coat.

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