Ingredients

Ingredients For the rice and peas

• 25g/1oz butter

• 2 spring onions, finely chopped

• 1 garlic clove, peeled and crushed

• 100ml/3½fl oz light coconut milk

• 100g/3½oz basmati rice

• ½ x 410g/14oz can kidney beans (do not drain)

• 1 sprig fresh thyme

• ½tsp salt

• 310ml/11fl oz boiling water

• 1 green bird's-eye chilli (or ½ Scotch bonnet pepper)

For the jerk chicken

• 2 tbsp mild jerk seasoning

• 1 tbsp soy sauce

• 2-3 tbsp tomato ketchup (or barbecue sauce)

• 1 tbsp clear honey

• 2 boneless chicken breasts, skin on

• 2 tbsp vegetable oil

For the plantain

• 30g/1½oz butter

• 1-2 tbsp vegetable oil

• 1 large ripe plantain, skin removed, cut on the diagonal into slices 2cm/¾in thick

For the salsa

• ½ small red onion, peeled and finely chopped

• ½-1 red chilli, finely chopped

• ½ small ripe pineapple, peeled and finely chopped

• ½ lime, juice only

• ½-1 tbsp sugar

• 2.5cm/1in piece fresh ginger, grated (optional)

• 1 tbsp chopped fresh coriander

• 1 tbsp chopped fresh mint

Description

Recipe Uses 25g/1oz Butter, 2 Spring Onions, Finely Chopped, 1 Garlic Clove, Peeled And Crushed, 100ml/3½fl Oz Light Coconut Milk, 100g/3½oz Basmati...

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