Caribbean Chilli

Heat a glug of oil in a large saucepan on medium heat and add half the onion. Cook until soft, 5 mins. Then add the stock, coconut milk, rice, half the dried thyme, half the sweetcorn and half the black beans. Mix and bring to the boil, then reduce the heat to low, cover with a lid and simmer for 10 mins. Remove from the heat and set aside. leave for another 10 mins (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, 5-6 mins. Add the remaining onion to the beef and cook until softened, another 5 mins. Add the garlic, apricots, remaining thyme, poudre de columbo and tomato purée. Stir together and cook for 1 minute more.

Add the mango chutney, remaining stock pot and water (amount specified in the ingredient list) to the pan. Bring to a simmer and gently bubble until the sauce is rich and thick, 5-7 mins.

While your chilli is cooking, roughly chop the coriander. Remove the seeds from the red chilli and roughly chop it too. Pop the remaining sweetcorn and black beans in a bowl. Add the coriander and chilli (if you don't like it so hot, don't add all the chilli!). Squeeze over a little lime juice and drizzle in some oil. Add a pinch of salt and a grind of black pepper and mix well... that's your salsa done!