In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. Keep covered until rice is tender and all water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, drain pineapple slices, reserving the pineapple juice. Finely chop garlic. Roughly chop mixed leaves. Pick and finely chop herb leaves. Grate carrot. Drain sweetcorn. Drain and rinse lentils.

Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Remove from pan and roughly chop.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook corn and carrot, stirring, until softened, 4-5 minutes. Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste. Cook until fragrant, 2 minutes. Add drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. Add mixed leaves and stir until wilted, 1 minute.

While the lentils are simmering, combine chopped pineapple, herbs and a dash of reserved pineapple juice in a medium bowl.

Divide coconut rice between bowls. Top with Caribbean lentils and pineapple salsa. Serve with a dollop of plant-based coconut yoghurt.