Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Caribbean Style Jerk(ContainsMustard)
Vegetable Stock Powder(ContainsCelery)
Steamed Coconut Basmati Rice
Heat a drizzle of oil in a large saucepan on medium heat.Heat a drizzle of oil in a frying pan on medium high heat (this is for the cod later on). While the pans heats up, peel and grate the garlic (or use a garlic press). Zest and halve the lime.Drain and rinse the black beans and sweetcorn in the same sieve.Season the cod with salt and pepper.
Add the garlic and jerk spice to the saucepan, stir and cook for 1 minute.Pour in the water (see ingredients for amount) and stir in the vegetable stock powder.Stir in the rainbow chard a handful at a time and simmer for 2 mins.Stir in the corn and blackbeans, simmer until the chard is tender, 1-2 more mins.Add the coconut rice to the pan, break it up with a spoon, stir together with everything else and cook until the rice is piping hot, another 1-2 mins.
Meanwhile, lay the cod in the frying pan and fry until cooked through, 2-3 mins each side.IMPORTANT: The cod is cooked when opaque all the way through.Add the honey to the pan and squeeze in half the lime juice. Cook for 1 minute more. Remove from the heat.Stir the lime zest through the rice, taste and add salt and pepper if you feel it needs it.Spoon the rice into bowls and spoon over the cod and the lime honey mixture.Serve with a grind of pepper and any remaining lime cut into segments alongside for squeezing over.