Smokey Bean Chilli with Corn Salsa and Coconut Rice

While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl.

Grate the carrot (unpeeled). Finely chop the red onion. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a little for the salsa if you like) and cook, stirring, until softened, 4-5 minutes. Add the All-American spice blend, garlic and a pinch of the chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the carrot, chopped tomatoes, red kidney beans, vegetable stock and water (for the sauce). Bring to the boil, then reduce the heat to medium and simmer for 5-7 minutes. Stir through the butter and season to taste with salt and pepper. TIP: Butter helps to balance the acidity from the tomatoes.

While the chilli is simmering, thinly slice the spring onion. Roughly chop the tomato. Slice the lemon into wedges. Add the spring onion, tomato, a pinch of chilli flakes (if using) and any reserved red onion to the bowl with the charred corn. Add a squeeze of lemon juice, season with salt and pepper and toss to combine.