Caribbean-Spiced Beef Chilli

• Meanwhile, grate carrot. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. Drain the sweetcorn.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add carrot and cook until softened, 1-2 minutes. • Add garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Add sweet chilli sauce, water (for the beef) and a pinch of zesty chilli salt to the pan. Stir to combine and simmer until heated through, 2 minutes.

TIP: Add a splash of water if the mixture looks too thick.

• While the beef chilli is cooking, roughly chop baby spinach leaves. • Add baby spinach, a squeeze of lemon juice and a drizzle of olive oil to the charred corn. Season with salt and pepper and toss to combine.

TIP: Seasoning is key in this salad, add more lemon juice, salt or pepper to taste.