Fill and boil the kettle. Pop the skewers in a bowl or dish, cover with cold water and set aside to soak. This will help stop them catching and burning under the grill.

Measure out 150ml coconut drink into a small pan and bring up to a bubble. Add 200ml hot water from the kettle. Tip in the rice with a good pinch of salt. Cover, bring to the boil then turn the heat right down. Simmer for 20-25 mins till the rice has absorbed the liquid and is tender. Take the pan off the heat and set aside, lid on, for 2-4 mins to steam and finish cooking the rice.

While the rice simmers, heat your grill to high and line a grill pan or baking tray with foil. Add the tomato sauce to a bowl with 1 tbsp Jamaican jerk seasoning. Halve the lemon and squeeze in the juice from half. Peel and crush or grate the garlic and add that. Mix in a good pinch of salt and pepper. Add the diced chicken leg and turn to coat. Set aside to marinate for a few mins.

Halve the red pepper, scoop out the seeds and chop it into small pieces. Peel the red onion and thickly slice it. Thread the chicken onto the skewers, alternating with the veg. Place the skewers on to the foil-lined tray, adding any leftover veg to the tray around the skewers. Slide under the grill for 15 mins, turning everything once, till everything is lightly charred and the chicken is juicy but cooked through.

While the kebabs and rice cook, juice the remaining lemon half into a mixing bowl. Add a pinch of salt and pepper and stir together to make a dressing.

After 15 mins the chicken should be lightly charred and cooked through – there should be no pink if you slice into a piece. Cook for a little longer if there is. Add the salad leaves to the bowl of dressing and toss together. Serve the kebabs with the coconut rice and the salad on the side.