Caribbean Beef Chilli

While the rice is cooking, grate the carrot. Finely chop the garlic. Drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking 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.

Add the mango chutney, tomato paste, water (for the beef), salt and a pinch of chilli flakes (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 tomato. Pick and roughly chop the mint leaves. Add the tomato, mint, white wine vinegar and a drizzle of olive oil to the corn. Season to taste and stir to combine. TIP: Seasoning is key in salsa, so add more vinegar, salt or pepper to taste!