• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and chicken-style stock powder. Cook, uncovered, over high heat until tender, 12 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!

• Thinly slice apple. Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning (see ingredients) and a drizzle of olive oil. Add chicken and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes.

• Add garlic paste and mild Caribbean jerk seasoning to the pan, and cook, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes. • In a second medium bowl, combine apple, slaw mix and a drizzle of vinegar and olive oil.

• Divide rapid rice, creamy coconut Caribbean chicken and rainbow slaw between bowls. • Top with crushed peanuts and tear over parsley (see ingredients) to serve. Enjoy! Little cooks: Help tear over the parsley.