¼ bunch coriander
micro coriander
2 tsp ground fennel
3 garlic cloves, finely chopped
2 tsp garlic powder
1 onion, diced
2 tsp onion powder
salt and freshly ground black pepper
¼ red cabbage, shredded
½ red onion, thinly sliced
2 large sweet potatoes
red amaranth
400g tin black beans, drained
1 tbsp drained capers, chopped
400g tin chopped tomatoes
1 heaped tbsp pickled jalapeno chillies, finely chopped, plus 4 tbsp of the pickling juice
4 tbsp tomato ketchup
1 heaped tbsp mayonnaise
1 tsp ground allspice (or alternatively use cinnamon)
1 tbsp molasses (or dark brown sugar)
1 tsp cayenne pepper
1–2 heaped tbsp chipotle paste, to taste
2 tbsp ground cumin
2 tsp dried oregano
1 heaped tbsp dry roasted peanuts, finely chopped
salt, to taste
1 tbsp smoked paprika
½ tsp sugar
2 tbsp cider vinegar
2 large knobs of butter
500g/1lb 2oz pork shoulder, diced
2 tbsp vegetable oil