1 sour green apple, grated
½ Scotch bonnet chilli, finely chopped
1 red chilli, finely chopped
½ tsp ground coriander
2 tbsp finely chopped fresh coriander
4 garlic cloves, finely chopped
2cm/¾in fresh root ginger, peeled and grated
1–2 limes, juice only
150²µ/5½´Ç³ú mangetout, finely sliced
1 green papaya or mango, peeled and finely sliced
½ onion
1 onion, peeled, cut in half
2 tbsp finely chopped parsley
2 black very ripe soft plantains, peeled and chopped
4–6 spring onions, finely chopped
4 thyme sprigs, leaves picked
2 sprigs fresh thyme
500g/1lb 2oz jasmine or basmati rice
150–200g/5½–7oz tinned black-eyed beans, drained
400ml/14fl oz coconut milk
½ tsp allspice
2 bay leaves
pinch caster sugar
1 tsp ground cumin
4 tbsp honey, to glaze
pinch freshly grated nutmeg
vegetable oil, for frying
1 tsp ground paprika
50²µâ€“100²µ/1¾´Ç³ú–3½´Ç³ú peanuts, roughly chopped
4 tbsp rapeseed oil
2 tbsp soy sauce
4 chicken thighs, skin on, bone in
75ml/2½fl oz rum