Caribbean-Style Spicy Jerk Double Turkey Steaks With Rice & Beans

Take your turkey out of the fridge, open the packet and let it air

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Mix your jerk paste with your pineapple & birds eye chilli sauce (can't handle the heat? Go easy!) in a small bowl – this is your spicy pineapple sauce

Grind half the sliced spring onion (save the rest for garnish!), chopped garlic and lime zest in a pestle & mortar to form a coarse paste with a pinch of sugar – this is your zesty paste

Tip: Don't have a pestle & mortar? Chop everything very finely!

Add the zesty paste to a large bowl with a squeeze of lime juice, a splash of cold water and half the spicy pineapple sauce (you'll use the rest later!) with a pinch of salt and give everything a good mix up – this is your jerk marinade

Pat your turkey breast steak[s] dry with kitchen paper

Add the turkey breast steak[s] to the bowl of jerk marinade and give everything a good mix up – these are your coated jerk turkey breast steak[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated jerk turkey breast steak[s] and cook for 5-6 min on each side or until charred and cooked through (no pink meat!) – this is your Caribbean-style spicy jerk turkey steak

(Doubled your protein? Use 2 pans!)

Tip: Cooking for 3 or more? Use 2 pans!

While your turkey is cooking, add your carrot & cabbage slaw mix to a bowl with your mayo, a squeeze of lime juice and a pinch of salt

Give everything a good mix up – this is your creamy lime slaw

Cut the remaining lime into 1 wedge per person

Add a splash of cold water and a small drizzle of olive oil to the remaining spicy pineapple & birds eye chilli sauce – this is your spicy pineapple dipping sauce

Drain and rinse your black beans

Stir your vegetable stock mix and drained black beans through the basmati rice with a generous grind of pepper – this is your bean rice