• In a medium saucepan, add coconut milk, water (for the rice) and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, drain the sweetcorn. Slice cucumber into half-moons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add sweet chilli sauce and water (for the sauce) and turn chicken to coat. Remove pan from heat. • In a second medium bowl, combine sweetcorn, cucumber, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Slice Caribbean chicken. • Divide coconut rice between bowls. • Top with cucumber and corn slaw and sticky Caribbean chicken, spooning over any remaining glaze to serve. Enjoy!