Caribbean rice and beans

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Serves: 4 Time: 25 minutes

  • 30ml olive oil
  • 3 cloves garlic, crushed
  • 1 medium onion, diced
  • 1 tsp dried thyme
  • 2 bay leaves
  • 300ml chicken or veg stock
  • Salt and pepper to taste
  • 375g coconut milk
  • 260g uncooked long grain rice
  • 475g red kidney beans
  • 1tsp paprika
  • 1 whole scotch bonnet

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Wash your rice until the water runs clear and allow to drain.

Heat the oil in a large saucepan or casserole dish over a medium-high heat. Add the onions, garlic, thyme and scotch bonnet and cook for 1 minute.

Add the rice and beans to the pan and cook for another 2 minutes before adding the rest of the ingredients.

Cover and bring to the boil. Reduce the heat to medium and simmer for 20 minutes or until the rice is cooked adding a little water if necessary and stirring occasionally to prevent sticking and burning.

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Remove the bay leaves before serving with jerk pork belly or chicken or as a meal on its own.

Cod with chorizo and olives

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Serves: 4 Time: 30 minutes

  • 4 cod fillets
  • 500g baby potatoes, halved
  • 1 onion, sliced
  • 70g chorizo diced
  • 100g mixed olives
  • 225g cherry tomatoes, halved
  • 500g tomato pasata
  • 3 cloves garlic, crushed
  • 150ml veg stock
  • 1 lemon, cut into wedges
  • 10g fresh parsley, roughly chopped

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Preheat the oven to 200c.

Bring a large pan of water to the boil and add the potatoes. Boil for 10 minutes then drain.

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While the potatoes are boiling, heat a little oil in an ovenproof frying pan and fry the onion for about 5 minutes until soft.

Add the chorizo and cook for 2 minutes before adding the olives, tomatoes, pasata and veg stock.

Bring to the boil then reduce the heat and simmer for 15 minutes.

Mix in half the parsley then place the cod into the sauce. Place the whole pan uncovered into the oven and cook for 10 minutes.

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In another pan fry the potatoes in a little oil over a medium-high heat for 15 minutes until golden.

Serve the cod with the potatoes and lemon wedges with the remaining fresh parsley

Leek and stilton pie

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Serves: 4 Time: 1 hour

  • 600g potatoes, peeled and cut into 4cm chunks
  • 75g unsalted butter
  • 3 leeks, thinly sliced
  • 1 tbsp dried thyme
  • 4 cloves garlic, finely chopped
  • 500g puff pastry
  • 200g stilton
  • 1 egg yolk
  • salt and pepper to season

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Bring a pot of water to the boil and add the potatoes. Boil for 10 minutes.

Drain and allow them to dry for a few minutes then roughly mash. Stir in 25g butter and season with salt and pepper. Cover and leave to cool.

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Melt the remaining butter in a frying pan over a medium heat. Add the leeks, thyme and garlic and cook for about 10 minutes until soft. Season with salt and pepper then leave to cool.

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Grease a pie dish or several small ramekins (depending on how you want to serve your pies) with butter or oil and line with the puff pastry leaving some to hang over the sides and keeping enough spare to make lids for the pies.

Fill the pies with the potatoes, pressing down slightly. Crumble the stilton on top and then place the leeks on top of that.

Place some more pastry on top and fold the overhanging pastry up to make lids for the pies. You can chill the pie at this point and serve the next day or freeze for 1 month (defrost before baking).

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Mix the egg yolk with 1 tbsp water and brush over the tops of the pies.

Peirce a few holes in the top of the pies so steam can escape then place in a preheated oven (200c) for 45-50 minutes.

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Serve with gravy and some vegetables or chips.

Jerk pork belly

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Serves: 4 Time: 1 hour 30 minutes

For the sauce:

  • 2 tsp all spice
  • 3 spring onions, roughly chopped
  • 6 cloves garlic
  • 3 scotch bonnet chillies, deseeded
  • 1 tbsp dried thyme
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp soy sauce
  • 60g brown sugar
  • Salt and pepper
  • 1kg pork belly

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Combine the sauce ingredients in a food processor and blend until a smooth paste is formed.

Coat the pork belly in the sauce and marinade for at least 1 hour, preferably overnight.

Place the pork belly on a baking tray in a preheated oven (200c) for 20-30 minutes until cooked through.

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Serve with some Caribbean rice and beans, and a mango jalapeno coleslaw.