Bacon-wrapped rissoles with chilli jam

1.In a large bowl, combine all ingredients except bacon. Mix well and season. Shape ½-cup portions of mince mixture into 8 patties.

2.Wrap each patty with 2 slices of bacon, crossing at the centre. Secure with toothpicks and place seam-side down on a lined oven tray. Cover and chill.

3.Preheat oven to 180°C. Heat a large nonstick frying pan on medium and brush with oil. Cook rissoles for 2 minutes on each side until evenly browned. Transfer to tray, then bake for 5-10 minutes until cooked through. Serve with potato mash and broccolini.

4.In a food processor, combine capsicum, onion, chilli, garlic and ginger. Pulse until finely chopped, then scrape into a medium heavy-based saucepan. Add tomatoes, sugar and vinegar. Bring to the boil on high, then reduce heat to low and simmer for 10-15 minutes, stirring until thick.