Quick Caribbean jerk pork

Method

1. Preheat the grill to high. In a wide bowl, mix the jerk marinade with the yogurt. Add 4 pork chops, coat in the mixture and set aside for 10 minutes.

2. Meanwhile, bring a large pan of salted water to the boil. Stir in the rice and simmer for 8 minutes.

3. Place the chops on a grill rack and cook for 8-10 minutes, turning halfway, until just cooked and lightly charred.

4. Meanwhile, add the squash to the rice, and simmer for a further 12 minutes, until the rice and squash are cooked. Drain well, tip back into the pan and season with plenty of freshly ground black pepper. Stir in a handful of parsley leaves and divide between 4 plates. Top with a pork chop and serve with lime wedges, if you like.