Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.

Cook the rice according to pack instructions.

Meanwhile, peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.

Zest and halve the lime.

Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in half the lime juice, then add the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, mix together, then set aside.

Peel and grate the garlic (or use a garlic press).

Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.

Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Transfer the charred corn to a bowl. Set aside. 

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Wipe out the (now empty) frying pan, then put back on medium-high heat with a drizzle of oil.

Once hot, add the prawns, garlic and Carribean style jerk. Stir-fry for 2-3 mins.

Add the charred corn, tomato puree, veg stock paste and water for the sauce (see pantry for amount) to the prawns. 

Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Remove the pan from the heat. Stir in the mango chutney and butter (see pantry for amount) until melted. Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.

Share the rice between bowls. 

Spoon over the Caribbean style prawns, spooning over any remaining sauce from the pan.

Serve the kiwi salsa alongside. Sprinkle with the lime zest to finish.

Enjoy!