1 blood orange, juice only
½ carrot, peeled and thinly sliced
1 Scotch bonnet or any chilli, finely chopped
julienned green chillies, to garnish
1 Scotch bonnet chilli (or 2 if you like it truly hot), finely sliced
50²µ/1¾´Ç³ú coconut shavings
2–3 tbsp chopped fresh flatleaf parsley or coriander, to garnish
2 tbsp chopped fresh coriander, to garnish
3 garlic cloves, finely grated
6 garlic cloves, peeled and left whole
1 lime, juice only
1 large onion, finely chopped
4 tbsp caramelised onions
½ red pepper, seeds removed and thinly sliced
½ green pepper, seeds removed and thinly sliced
7 unripe green plantains or bananas, peeled and chopped into even-sized chunks
1 onion or shallot, thinly sliced
julienned spring onions, to garnish
375ml/13fl oz chicken stock
1 tsp allspice berries
1 tsp black peppercorns
salt and freshly ground black pepper
3 tbsp Caribbean curry powder
1 tsp juniper berries
2 tbsp good-quality extra virgin olive oil
2 tbsp ghee or rapeseed oil
1 tsp salt
3 tbsp caster sugar
2 tbsp neutral oil, such as rapeseed or sunflower oil, for frying
splash lemon juice or white wine vinegar (optional)
200g/7oz streaky bacon, thinly sliced
8 chicken thighs and/or legs, skin on and bone-in