a) Boil a 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) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

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

b) Drain the sweetcorn in a sieve.

c) Zest and cut the lime into wedges.

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 seasoning 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. Add the spinach to the pan a handful at a time until wilted, 1-2 mins.

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

b) Add the lime zest, BBQ sauce and a squeeze of lime from a lime wedge into the pan. 

c) Taste and season with salt, pepper or more lime if needed. 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) Serve with any remaining lime wedges for squeezing over. 

Enjoy!