Jerk Chicken Drumsticks

While the chicken is baking, place the corn cobs directly onto the wire racks in the oven for 20-25 minutes, or until tender. Remove from the oven and set aside to cool.

In a medium saucepan, add the water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. Cover with a lid to keep warm.

Once cool enough to handle, slice the corn kernels off the cob. Thinly slice the spring onion. Finely chop the tomato, cucumber and coriander. Juice the lime to get 2 tsp, then slice the remaining lime into wedges.

Combine the corn, spring onion, tomato, cucumber, coriander and lime juice in a medium bowl and drizzle with olive oil. Season to taste with salt and pepper and toss to combine. TIP: Use as little or as much spring onion as you like!