Jerk Aubergine W. Tamarind BBQ Glaze & Coconut Rice & A Chicken Breast

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, add your coconut cream and vegetable stock mix and stir it all together, then reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your coconut rice

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the green stalk[s] off your aubergine[s] and slice, lengthways into thin wedges

Combine your jerk paste (can't handle the heat? Go easy!), tomato paste and agave in a large bowl with your ginger paste and generous drizzle of vegetable oil – this is your jerk marinade

Add the aubergine wedges to the jerk marinade and give everything a good mix up – this is your marinated aubergine

Add the marinated aubergine to a baking paper-lined baking tray (or two!) and season with a pinch of salt

Put the tray[s] in the oven for 20-22 min or until the aubergine is tender and charred – this is your jerk roasted aubergine

Meanwhile, 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)

Cut the zested lime in half

Combine your carrot & cabbage slaw mix and mayo in a bowl with a generous pinch of salt

Add the lime zest and a squeeze of lime juice to the bowl and give everything a good mix up – this is your tangy slaw

Combine your BBQ sauce and tamarind paste in a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water – this is your tamarind BBQ glaze

Cut the remaining lime into 1 wedge per person