Caribbean curry

1. Peel and dice the sweet potato, peel and slice the plantain and peel and chop the ginger.

2. Put the coconut oil into a large saucepan and place on a medium heat. Add the ginger, garlic, onion, finely chopped coriander stalks (not the leaves, these are to garnish) and chopped and de, seeded red chilli (optional) and cook for 4 minutes.

3. Add the turmeric, curry powder, tomatoes, sweet potato and plantain. Cook until softened which will take approx 20 minutes, if the pan needs water to

stop it drying out add some.

4. Add the coconut milk and drained black beans until heated through and well combined.

5. Scatter with coriander leaves.

Rice ';n'; peas

1. Rinse the rice.

2. Chop the onion and garlic into thin pieces.You can lightly sauté or add in raw.

3. Add the rice, onion and garlic to a pan shortly followed by the coconut milk and water, kidney beans (including juices from the can) and allspice.

4. Next add the thyme and scotch bonnet. There are two methods: add sprigs of thyme and scotch bonnet chilli whole and remove both after cooking, or add the thyme leaves to the pot and slice ¼ scotch bonnet into small pieces and add to the rice and do not remove.

5. The liquid should come about 3cm above the level of the rice and beans. Bring to a simmer, then cover with a lid, turn the heat right down and cook for about 10 to minutes (don’t stir the rice, but you can scrape the bottom of the pan from time to time, to ensure rice on the bottom isn’t burning.)

6. Locate and carefully remove the chilli and thyme sprig if you’ve gone for that method. Fork through the rice to fluff it up.

• Photography by Chelsea Bloxsome for Made In Hackney www.chelseabloxsome.com, Food Styling by Jack Sargeson for Made In Hackney @jackspacesargeson, Assisting by Natasha Middleton for Made In Hackney @nattamidd