Coconut Jerk Beef Brisket & Corn Rice

• Meanwhile, finely chop garlic. Rinse and drain white rice. Drain sweetcorn. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn and half the garlic paste until fragrant, 1-2 minutes. • Add rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes (the rice will finish cooking in its own steam!).

• When brisket is done, remove from oven. Uncover, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic, gently turning beef to coat. Roast, uncovered, until browned and heated through, 8-10 minutes. • Meanwhile, roughly chop baby spinach leaves and tomato. • In a medium bowl, combine spinach, tomato and a drizzle of the white wine vinegar and olive oil. Season to taste.

Little cooks: Help toss the salad!