Preheat the oven to 180C/160ºC fan/ Gas 4.

Arrange the Fry’s Chicken-Style Nuggets on a baking tray and cook for 15 minutes or until golden.

To make the jerk sauce, combine all ingredients in a food processor and blend until smooth. Set aside.

Place a large pan on the hob over a medium-high heat. Add the vegetable oil. Once hot, add the diced red pepper, bay leaf and kidney beans. Cook for 3-4 minutes or until the pepper begins to soften.

Add the coconut cream, rice and a pinch of salt and pepper to the pan, and stir well to combine. Turn off the heat.

To make the salad, put the red cabbage, sliced red pepper, mango, baby spinach and lime juice into a large bowl. Mix to combine, then set aside.

Toss the cooked nuggets in 3-4 tbsp of the jerk sauce to thoroughly coat.

To serve, divide the rice and salad between four plates and top each with 5 jerk-covered Fry’s Chicken-Style nuggets. Garnish with a sprinkle of fresh thyme.