• 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. Finely chop cucumber. Roughly chop baby spinach leaves. • In a medium bowl, combine chicken breast strips, mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil.

• When the rice has 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add apricot sauce and water (for the sauce) and turn chicken to coat. • In a second medium bowl, combine sweetcorn, cucumber, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide coconut rice between bowls. • Top with corn-cucumber salsa and sticky Caribbean chicken, spooning over any remaining glaze. Enjoy!