Spiced Chicken

Halve, peel and chop the onion into roughly 1cm pieces. Halve then remove the core from the red pepper and chop into 1cm pieces. Chop the tomato into roughly 2cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander.

Put the drumsticks on a baking tray along with the corn on the cob. Drizzle some oil over the corn and season everything with a pinch of salt and a good grind of black pepper. TIP: If you need to use two baking trays, that's fine! Pop on the top shelf of your oven. Roast for 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle

Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until softened, 5 mins. Add the pepper, a good pinch of salt and a grind of black pepper. Cook for another 5 mins. Add the tomato and garlic and stir together. Cook for 1 minute longer. Then add the black beans, basmati rice, coconut milk, chicken stock powder and water (see ingredients for amount).

Bring your mixture to the boil (making sure the stock powder has dissolved), then reduce the heat to a simmer and pop the lid on (or cover with some foil). Cook for 10 mins. Then remove from the heat and set aside to rest for 10 mins more. The rice will finish cooking in its own steam.