Island Brunch Bowl

To make the sautéed ackee, start by combining the spices and pop them in a jar, this will make more than you need, but will hang it out happily in your spice cupboard until next time. Drain and rinse the tin of ackee.

Roughly chop the onions, spring onions and yellow pepper.

Preheat a large saucepan over medium heat and add a shot of veg oil, wait until it heats up. Add one diced onion and yellow pepper to the pan and cook over medium heat for 5 mins. Add one of the chopped beef tomato, the rinsed ackee and 1 tsp of the spice mix – cook and stir for 5 mins, remove from heat and set aside to keep warm.

For the Callaloo, preheat another saucepan over medium heat and add a shot of vegetable oil, wait until it heats up. Sauté one of the chopped white onions, one spring onion, half scotch bonnet, one yellow pepper, and thyme from one sprig in oil for 5 mins. Add the remaining chopped tomato and then stir in the callaloo. Season with the from before spice mix, then add one of the tins of coconut milk. Simmer for five minutes and set aside.

For the curried chickpeas, preheat your saucepan over medium heat and oil, wait until it heats up. Sauté one chopped white onion, chopped garlic cloves, one chopped spring onion, half scotch bonnet (chopped) and fresh thyme for 5 minutes. Add all seasonings (tsp each curry powder, teaspoon turmeric and teaspoon spice mix) and stir for a few minutes to let the spices release. Add in the drained chickpeas and stir.

Add in a tin of coconut milk, season with salt and simmer for at least 10 mins (the longer the better) set aside.

Peel the plantain and cut into 1cm diagonal slices. Drizzle just enough oil into a nonstick pan to coat the bottom, and place it on medium heat.When the oil begins to shimmer, add plantains (work in batches). Fry for 1 ½ mins on one side, flip and cook for 1 ½ mins on the other side.

Remove plantains from the pan and drain on the kitchen roll. Quickly sauté the cherry tomatoes until bursting.

Finally, add everything to a bowl, garnish with fresh chopped chillies, chopped spring onion and a few sprigs of coriander. Serve with fresh roti.