Caribbean Style Chicken and Beans

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese.

c) Drain and rinse the mixed beans in a sieve.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Add the garlic, tomato puree and Caribbean style jerk. Fry for 1 min.

c) Stir in the mixed beans, veg stock paste, sugar and water for the sauce (see pantry for both amounts). 

d) Bring to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down.

b) Slice into 1cm thick slices. Season with salt and pepper.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Remove from the heat, then stir in the hot sauce and butter (see pantry for amount).

c) Taste and season with salt and pepper if needed.

d) Add a splash of water if it's a little too thick.