a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. 

c) Add the rice and cook for 10-12 mins. 

d) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to use.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain the sweetcorn in a sieve.

a) Heat a large frying pan on medium-high heat (no oil). 

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the mince has browned, add the sweetcorn, garlic and Caribbean style jerk to the pan. Cook until fragrant, 1 min.

b) Stir in the sun-dried tomato paste, chicken stock paste, honey and water for the pork (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer for 1-2 mins. 

a) Stir the butter (see pantry for amount) through the mince. Once melted, add the cooked rice. Mix together and stir-fry until piping hot, 1-2 mins.

b) Add the BBQ sauce and mix to combine. Add a splash of water if it's a little dry.

a) When ready, share the BBQ Caribbean style fried rice between your bowls.

b) Drizzle over the Greek style yoghurt to finish.

Enjoy!