For the Rice ';n'; Peas

1: Dice onion and garlic and set aside.

2: Add all the rice to a saucepan.

3: Add a tin of coconut milk.

4: Add boiling water until there is a 2cm layer of water above the uncooked rice.

5: Add the garlic and onion to the pan.

6: Add the tin of undrained kidney beans to the pan if you’d like rice to take on a pinkish hue. If concerned about BPA leakage from tins, drain and rinse kidney beans first then add to pan.

7: Cut 1/8 of the scotch bonnet into small slithers, as small as you can make each piece and add to the pot. Wash your hands, utensils and chopping board after doing this.

8: Add the thyme to the rice – ripping the leaves from the woody stem with your finger nails.

9: Add ½ teaspoon of pimento.

10: Add ½ teaspoon of black pepper.

11: Bring pan to boil and then reduce to a medium heat and simmer until 90% of the water has been absorbed by the rice. I place a pan lid half on so some of the steam can escape – but not all of it.

Note – Do not stir the rice – you’ll make it go gloopy.

12: Turn the heat off and cover fully with saucepan lid and leave to finish cooking for at least 15minutes.

For the Platain ';n'; Ackee Cook Down

1: Tip the ackee into a colander, drain salted water and gently rinse and set aside.

2: Chop the onion and ginger into small slithers.

3: Chop the tomatoes into small cubes and set aside.

4: Chop the greens into ribbons OR if using baby spinach use as is.

5: Peel the plantains and cut first into discs and then each disc into slithers. Each disc will give you about 3, 4 slithers.

6: Gently heat a frying pan with your preferred oil (I use olive or coconut oil) and lightly fry the onions and ginger.

7: Add the plantain to the pan and fry on medium heat until golden.

8: Add the tomatoes to the pan and if using a firm green like a collard or kale, add these now to.

9: Add the sprigs of Thyme to the pan – ripping greenery of woody stems with your nails. Just put the leaves in the pan.

10: Cook the above for about 5 minutes on a medium heat. Gently stirring.

11: Add the ackee to the pan. Gently stir the ackee into the mixture and heat through.

12: Turn the heat right down. Add 1/2 tablespoon of apple cider vinegar. Taste.

13: If not strong enough flavours add another ½ tablespoon of apple cider vinegar.