Plant-Based Caribbean-Spiced Chilli & Coconut Rice

• While the rice is cooking, grate carrot. Thinly slice capsicum. • Drain pineapple slices, then roughly chop. • Heat a large frying pan over high heat. Cook pineapple until lightly charred, 4-5 minutes. Transfer to a medium bowl.

If you've swapped to plant-based mince, cook it in the same way as the beef mince, as above.

• Add tomato paste, the water (for the beef) and beef-style stock powder to the pan. • Stir to combine, then simmer until heated through, 1-2 minutes.

• Meanwhile, pick and roughly chop mint leaves. • Add chopped mint and a drizzle of olive oil to the charred pineapple. Stir to combine. Season to taste.