• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook garlic & herb seasoning and corn, stirring, until fragrant, 1 minute. • Add basmati rice and the water, stir, then bring to the boil. Reduce heat to low and cover with lid. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Meanwhile, in a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken breast, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat and add the honey, turning chicken to coat. Transfer to a plate, cover and rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is resting, thinly slice carrot into sticks. • Add trimmed green beans, carrot and a splash of water to a microwavesafe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season, drizzle with olive oil and cover to keep warm.

• Slice chicken. • Divide corn rice and steamed veggies between bowls. Top with peri-peri chicken. Spoon over any resting juices. • Dollop with garlic aioli. Enjoy!