Zest and juice the lime. Pop the Caribbean jerk spice, honey and the half the lime juice in a mixing bowl and add a pinch of salt and pepper. Stir together then add the turkey steaks and turn to coat. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.

Bring a large saucepan of water to the boil with a pinch of salt for your rice. When boiling, stir in the brown rice and boil for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.

Preheat your grill to medium-high. Put a large frying pan on medium-high heat (no oil). When hot, add the desiccated coconut. Toast, stirring frequently, until golden, 1-2 mins, then transfer to a bowl. TIP: Be careful it burns easily! Keep the pan, we will use it later.

Pop the turkey steaks and their marinade on a large foil-lined baking tray and grill until cooked through, 12-15 mins. Turn halfway through cooking. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. When done, cover the turkey loosely in foil and leave to rest for a few mins.

Meanwhile, halve the peppers and discard the core and seeds. Chop into small pieces. Return your now empty frying pan to medium heat with a drizzle of oil. When hot, add the peppers and fry until just soft, 8-10 mins, stirring occasionally, then remove from the heat. Meanwhile, roughly chop the tomatoes and coriander (stalks and all). Pop in a bowl with the remaining lime juice. Season with a pinch of salt and pepper. Stir and set aside.

Stir three-quarters of the toasted desiccated coconut into the cooked rice along with the lime zest and peppers. Slice the turkey into four pieces. Serve the lime and coconutrice on plates topped with the turkey and any juices. Finish with the tomato and coriander salad and a sprinkling of remaining desiccated coconut. Enjoy!