Caribbean Beef Chilli

While the rice is cooking, grate the carrot (unpeeled). Finely chop the garlic. Drain the sweetcorn (see ingredients). Finely chop the long red chilli (if using).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Return the frying pan to a medium- high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Add the apricot sauce, tomato paste, water (for the beef), salt (for the beef) and long red chilli (if using) to the beef mince. Stir to combine and simmer until heated through, 2 minutes. TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.

While the chilli is simmering, finely chop the mint leaves. Slice the lemon into wedges. Roughly chop the baby spinach leaves. Add the mint, baby spinach, a squeeze of lemon juice and a drizzle of olive oil to the charred corn. Season to taste and toss to combine. TIP: Seasoning is key in this salad, so taste and add more lemon juice, salt or pepper if you like.