Caribbean Beef Chilli

While the rice is cooking, grate the courgette (unpeeled). Finely chop the garlic (or use a garlic press). Roughly chop the cucumber.

Return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the courgette, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.

Add the mango chutney, tomato paste (see ingredients list), water (for the beef), salt (for the beef) and a pinch of chilli flakes (if using) to the pan with the beef mince. Mix well and simmer until heated through, 2 minutes. TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.

While the chilli is simmering, finely chop the tomato and mint leaves. In a bowl, combine the cucumber, tomato, mint, vinegar and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine. TIP: Seasoning is key in salsa, so taste and add more vinegar, salt or pepper if you like.