Peel and finely chop the onion. Peel and grate the garlic. Halve the chilli, flicking out the seeds and white pith if you prefer less heat. Finely chop the chilli. Roughly chop the tomatoes.

Warm 1 tbsp oil in a large pan on a medium heat. Add the onions with a good pinch of salt and pepper. Fry for 4-5 mins, stirring occasionally, till softened and slightly coloured. Stir in the garlic, chilli and 2 tsp Jamaican jerk seasoning and fry for 2 mins.

Add the tomatoes to the pan. Drain the kidney beans and jackfruit and add them to the pan. Pour in the coconut milk. Stir and bring to the boil, then partly cover with a lid and simmer gently for 20 mins, using a wooden spoon to break up the jackfruit pieces every now and then.

Fill and boil your kettle. Tip the rice into a sieve and rinse with cold water, then tip it into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn right down and very gently simmer for 8 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, covered, for 5 mins.

Add the baby leaf spinach to the jackfruit and fork it through to wilt it. Taste the sauce and add a pinch of salt if needed.

Divide the rice between a couple of deep bowls and top with the jackfruit and beans and serve.