• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice), and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, trim baby broccoli. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and carrot & zucchini mix until tender, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl. • Meanwhile, cut chicken thigh into 2cm chunks.

• Wipe out the frying pan then return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to medium, then add mild Carrabean jerk seasoning, and cook until fragrant, 1 minute. Add coconut milk, the water (for the chicken) and chicken-style stock powder. Simmer until slightly reduced, 2-3 minutes. • Return cooked veggies to pan and stir in baby spinach leaves, cook until wilted. Season to taste.

• Divide garlic rice between bowls. • Top with Caribbean chicken and coconut stew. • Sprinkle with crushed peanuts to serve. Enjoy!