• Boil the kettle. • Roughly chop brown onion. Grate carrot. Thinly slice celery. Drain and rinse red kidney beans. Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook onion, celery and carrot, stirring, until softened, 4-5 minutes. • Stir in garlic paste and mild Caribbean jerk spice blend and cook until fragrant, 1 minute.

• Add basmati rice and kidney beans to pan, stirring to coat. Stir in vegetable stock powder and the boiling water (1 & 3/4 cups for 2 people / 3 & 1/2 cups for 4 people). • Cover with a lid and reduce heat to low. Cook for 16 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 5 minutes. Uncover, then stir through baby spinach leaves and half the Cheddar cheese. Season with pepper

• Divide Caribbean veggie and kidney bean rice between bowls. • Sprinkle over remaining cheese. • Top with Greek style yoghurt and tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the cheese and coriander!