​Jerk Mushrooms and rice & peas with Sweet Corn & Green Beans​

Ingredients:  Serves 2 people and it is 3 of your 5 a day per person

Rice and Peas

300g organic brown rice washed and drained

400g Gungo peas

2 x spring onions finely sliced

1 tsp dried thyme

1 tsp Pure olive vegan butter

Pinch of black pepper

Jerk Mushrooms

2 x King oyster mushrooms cut in half

2 x Portobello mushrooms cut in half

½ red pepper sliced length ways

½ orange pepper sliced length ways

1 tsp Walkerswood jerk seasoning

½ tbsp tamari soy sauce


3 x spring onions finely sliced

6 x orange cherry tomatoes diced

250ml water

1 tsp corn flour

½ tsp dried thyme

½ tsp olive oil

Sweet Corn and Green Beans

198g tin sweet corn with peppers

160g frozen organic sliced runner beans


1 Place the rice in a saucepan and add the tin of Gungo peas along with the water from the peas, making sure there is about ½ inch of water above the rice add more if necessary, then add the spring onions, thyme, black pepper and the butter.

2 On a high heat bring to a boil, stir then turn down low. Cook 20 – 25 minutes, until the water has dried out and the rice is fluffy.

3 Put the mushrooms and peppers in a bowl and the jerk seasoning and soy sauce, toss and rub until it’s all seasoned. Then place on a baking tray in a pre-heated oven on 200c/400f/Gas6 for 15 – 20 minutes until golden.

4 Put the 250ml of water in the bowl to clean the bowl of the seasoning, put in the corn flour mix and then set aside.

5 Add oil in a small pre-heated saucepan on a medium heat, add the spring onions then stir, then adding the tomatoes and stir.

6 Then add the jerk seasoning and dried thyme stir and cook for around 30 seconds. Add in the seasoning water mixed with corn flour stir, bring to a boil stir then turn down to a medium heat, stirring occasionally until it thickens.

7 Warm up the sweet corn and runner beans in a microwaveable.

8 Serve up and enjoy

Tip: Put the remaining rice and peas in the  freezer for another day, as the rice and peas recipe serves up to 6 people.