• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and return to the saucepan. Cover to keep warm. Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add garlic paste and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes. Remove pan from heat and set aside.

• While the chicken is cooking, roughly chop baby leaves. • In a medium bowl, combine baby leaves, slaw mix and a drizzle of white wine vinegar and olive oil.

• Divide rapid rice, coconut Caribbean chicken and rainbow slaw between bowls. Pour any remaining coconut sauce from the pan over chicken. • Top with crushed peanuts and tear over coriander to serve. Enjoy! Little cooks: Help tear over the herbs.