Easy jerk veg with rice and peas

Ingredients

Serves 2

Jerk Vegetables

  •  2-3 tsp jerk seasoning (you can add more than this if you like spicy food)
  • 1 tbsp light soy sauce
  • 4 tbsp tomato ketchup
  • 2 tbsp honey
  • Half a large aubergine cut into chunks
  • 1 red pepper (seeds removed) cut into 2cm slices
  • A quarter of a medium sized squash cut into 1cm slices (remove seeds and leave the skin on if you like)
  • 4 or 5 small mushrooms halved
  • 1 tbsp olive oil

Rice and Peas

  • 200g canned kidney beans rinsed and drained
  • 200ml coconut milk
  • 1/4 tsp dried thyme
  • 1/4 tsp ground allspice
  • 3 spring onions sliced
  • 100g long grain rice
  • 50 ml water
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Step by step

Jerk Vegetables

  1. Put the jerk seasoning, soy sauce, tomato ketchup and honey into a big bowl and mix everything together.
  2. Prepare the vegetables and put them into the bowl. Stir the vegetables gently so that they are coated with the marinade and then stir in the tablespoon of olive oil.
  3. Turn the oven on to 200oC/fan 180oC/gas 6. Spoon the vegetables and all the marinade into a heavy-based roasting
  4. Roast for around 30 minutes. To check they’re cooked, the veg should be a little bit soft but with a bit of bite to them!

Rice and Peas

  1. Put the beans, coconut milk, thyme, allspice, two of the spring onions and 50ml of water in a saucepan and bring to a simmer. Season with plenty of salt and black pepper.
  2. Rinse the rice a few times in a sieve until the water runs clear.
  3. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat.
  4. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.