Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 1/4 tsp salt and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.

Drain the sweetcorn in a sieve.

Zest and halve the lime. 

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

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. 

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.

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

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

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.

Add the cooked rice and butter (see pantry for amount) to the frying pan. Add the lime zest and squeeze in half of the juice. Mix together until piping hot.

Taste and season with salt and pepper if needed.

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

Sprinkle over the spring onion and serve with a wedge of lime to finish.

Enjoy!