• Boil the kettle. • Roughly chop brown onion. • Grate carrot. • Drain sweetcorn. • 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 and carrot until softened, 4-5 minutes. • Stir in garlic paste and mild Caribbean jerk spice blend, and cook until fragrant, 1 minute.

• Add basmati rice, kidney beans and corn to pan, stirring to coat. Stir in vegetable stock powder and the boiling water (13/4 cups for 2 people / 31/2 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!