• Thinly slice leek. Finely chop garlic. Grate carrot. Drain sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork, add a drizzle of olive oil and season to taste.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Remove from heat, add the honey and toss chicken to coat.

• Divide carrot couscous between bowls. Top with Caribbean chicken and charred corn salsa. • Drizzle over garlic aioli to serve. Enjoy!