• Drain sweetcorn. Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, combine beef mince, fine breadcrumbs, egg, mild Caribbean jerk seasoning, half the garlic and a pinch of salt in a medium bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.

• Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. Transfer to serving plates. Cover to keep warm.

• Wipe out pan, then return to medium heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. Add remaining garlic until fragrant, 1 minute. • Add onion chutney, the water and vegetable stock powder (see ingredients) and cook until thickened slightly, 1-2 minutes. • Meanwhile, to bowl with the corn, add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season with salt and pepper.

• Roughly chop coriander. Thinly slice long red chilli (if using). • Divide charred corn slaw between the plates. Top Caribbean beef rissoles with sticky bacon-onion glaze. • Garnish with coriander and chilli to serve. Enjoy!