Caribbean Beef Chilli

While the rice is cooking, grate the carrot. Finely chop the garlic. Drain the sweetcorn. Drain and roughly chop the pineapple slices. Heat a large frying pan over a high heat. Cook the sweetcorn and pineapple pieces 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 to a medium-high heat with a drizzle of olive oil. When the oil is hot, 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, stirring, until fragrant, 1-2 minutes.

Add the mango chutney, tomato paste, the water and the salt 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.

Pick and roughly chop the mint leaves. Add the mint and a drizzle of olive oil to the corn and pineapple. Season, then stir to combine.