a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

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

b) Grate the Cheddar cheese.

c) Drain and rinse the mixed beans in a sieve.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic, tomato puree and Caribbean style jerk. Fry for 1 min.

c) Stir in the mixed beans, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). 

d) Bring to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) Remove the beans from the heat, then stir in the BBQ sauce and butter (see pantry for amount).

b) Taste, and season with salt and pepper if needed

c) Add a splash of water if it's a little too thick.

a) Share the rice between your serving bowls.

b) Top with your Caribbean style BBQ beans and a dollop of soured cream.

c) Sprinkle over the Cheddar and crispy onions to finish.

Enjoy!