Jerk Spiced Beef and Courgette Pilaf

Stir the rice into the onion until coated, 1 min. Add 0.25 tsp salt, the water for the rice (see pantry for amount) and half the chicken stock paste. Stir to combine and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain the sweetcorn in a sieve. Zest and cut the lime into wedges.

Destalk the kale and discard the stems. Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince, courgette and sweetcorn. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. 

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the kale, Caribbean style jerk and tomato puree to the beef. Cook until fragrant, 2 min. Stir in the water for the sauce (see pantry for amount) and remaining chicken stock paste. Bring to the boil and simmer until reduced by half, 3-4 mins.

Once the rice is cooked, add it to the mince and mix until well combined. Stir through the honey (see pantry for amount), lime zest and half the lime juice, then remove from the heat.

Taste and season with salt, pepper and more lime juice if needed.