Jerk-spiced aubergine

Rinse the rice and put in a saucepan with the coconut milk, 100ml water and a pinch of salt Bring to the boil, cover with a lid and reduce to a low heat. Cook undisturbed for 15 minutes. Add the drained black beans, take off the heat and leave to rest, covered, for 5-10 minutes (the beans will warm through in the residual heat).

Meanwhile, preheat the grill to high. Cut the aubergines into 1.5cm thick rounds. Spread out on a foil-lined baking tray, brush with the oil and season. Grill for 5-7 minutes on each side until almost completely tender. Generously brush with the jerk paste, then return to the grill for a final 5 minutes.

Finely chop most of the mint leaves (reserving some to serve). Fluff up the rice with a fork and stir through the mint Divide between shallow bowls, top with the grilled aubergine and scatter over the remaining mint leaves. Drizzle over the amba sauce, scatter over the coconut chips and serve with lime wedges, if liked.