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

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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot 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 & birds eye 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 & birds eye 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 steaks 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 and cook for 5-6 min on each side or until charred and cooked through (no pink meat!) – these are your Caribbean-style spicy jerk turkey breast steaks

(Doubled your protein? Use 2 pans!)

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

While the 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 sauce – this is your spicy pineapple & birds eye dipping sauce

Drain and rinse your black beans

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