Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Halve the chilli lengthways, deseed then finely chop. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks (discard the stalks). Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.

Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and pepper and cook, stirring until they’re softened and starting to brown, 8-10 mins.

Add the garlic, thyme, Caribbean spice mix and smoked paprika. Stir until aromatic, 1-2 mins. TIP: Make sure you stir frequently to prevent it from burning!

Add the coconut milk, water (see ingredients for amounts) and vegetable stock powder. Stir to dissolve the stock powder and season with salt and pepper. Add the kidney beans, bring to a simmer and cook, stirring occasionally, until thickened slightly, 10-12 mins. Tip: Add a splash of water if the stew looks a little dry.

Once the stew is cooked, add in the spinach a handful at a time, stirring, until wilted, 2-3 mins. Meanwhile, cook the rice separately according to pack instructions. Once the spinach has wilted, stir through half the coriander, the lime zest and a squeeze of lime juice. Taste and season with salt and pepper. Cut any remaining lime into wedges.

Divide the rice between bowls and top with the stew. Scatter over the remaining coriander and the red chilli (add as much as you like). Serve with any remaining lime wedges for squeezing over. Enjoy!