Method
1. To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender.
2. Preheat the oven to 180C/455F/Gas 4.
3. For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened.
4. Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted.
5. Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste.
6. Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through.
7. Remove from the oven and slice the rack into individual ribs.
8. For the salad, place the red onion, tomatoes and parsley leaves into a bowl.
9. Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper.
10. To serve, place the ribs onto plates and place a portion of salad alongside.

Ingredients

For the salad

1. Pre-heat the oven to 225°C.

2. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.

3. To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

5. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.

6. In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.

7. Portion out the lasagne and serve alongside the salad.

1 tbsp honey

2 tsp balsamic vinegar

2 chipotle chillies

1 fat clove garlic

Salt and pepper

tsp cumin seeds, freshly ground

4 tbsp olive oil

800g chicken thighs, cut into strips

For the wrap

A wholewheat flatbread

A large handful of coriander leaves

Cos lettuce leaves

½ avocado

A pickled jalapeño, sliced

Smash up the garlic, salt, cumin seeds and chipotle chillies with a pestle and mortar. Add the rest of the ingredients and smear over chicken thighs. Marinade for at least 45 minutes, preferably a few hours. Char-grill for 8-10 minutes depending on the size of your strips. This chicken is delicious with rice for supper. For lunch, wrap the chicken up with the coriander, cos lettuce leaves, jalapeño and avocado, and make everyone jealous at work.

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Ingredients
12 pork spare ribs

For the sauce:
2 tbsp olive oil
1 onion, finely chopped
2 x 400g cans chopped tomatoes
3 garlic cloves, finely chopped
50g/2oz light muscovado sugar
4 tbsp malt vinegar
3 tbsp Worcestershire sauce
1 tbsp tomato purée
2 tsp Chinese five spice powder
1 tsp ground cumin
salt and freshly ground black pepper

Method
1. To make the sauce, heat the oil in a saucepan and add the onion. Fry for 3-4 minutes, until softened, then stir in the rest of the ingredients. Mix well and bring to the boil. Reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until thickened.
2. Place the ribs on the barbecue and cook for 10-15 minutes, depending on the thickness of the meat. Brush the ribs liberally with the barbecue sauce every few minutes, until they have a thick, sticky coating, and serve.

Pork Spare Ribs
2 tbsp demerara sugar
2 tbsp dark Soy sauce
2 tbsp clear honey
2 tsp mustard powder
1 garlic clove, chopped
1 bunch of Spring onions, finely chopped
quarter of a Scotch bonnet pepper, finely chopped
quarter of a tsp of ground allspice
half a tsp of Salt
freshly ground black pepper
900g pork spare ribs
2 tbsp dark rum
2 tbsp vegetable oil

Sweet Potato Mash
1 yellow-fleshed sweet potato
1 white-fleshed yam
25g Butter
salt and fresh ground black pepper

Method 1. First make the marinade. Mix together the sugar, soy sauce, honey, mustard, chopped garlic, spring onion, Scotch bonnet pepper, ground allspice, salt and pepper.

2. Thoroughly coat the spare ribs with the marinade mixture. Pour over the rum. Cover and leave to marinate in the fridge for 4-24 hours.

3. Preheat the oven to 180c/Gas 4. Heat the vegetable oil in a large frying pan and fry the ribs in batches until browned on all sides (reserving the excess marinade).

4. Place the browned ribs in a roasting pan. Cover with foil and roast for around 45 minutes, until cooked through. Every 15 minutes or so baste the meat with some of the reserved marinade.

5. After the ribs have been roasting for 25 minutes, prepare the sweet potato mash. Peel the sweet potato and yam and cut into 3 cm chunks. Place the sweet potato and yam in a saucepan, cover with water and bring to the boil. Cook until soft; around 10 minutes. Drain and mash with butter. Season with salt and pepper.

6. Serve the roast ribs with sweet potato mash.

Method
1. For the marinade, combine all the marinade ingredients in a bowl and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.
2. Preheat the oven to 225C/435F/Gas 7.
3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.
4. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.
5. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/400F/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.
6. Place on a serving dish, cut the lemon into wedges and serve.

For Saltfish:
1/2 lb. saltfish
3 cloves garlic, crushed and chopped
1 small onion, finely chopped
3/4 cups tomatoes, chopped
1/2 tsp. chive, chopped
1/2 tsp. thyme, chopped (spanish or fine leaf)
2 tbsp. olive or coconut oil (to fry the salt fish)
1 small hot pepper, finely chopped (optional)

Sift the flour and baking powder together. Then cut the lard or butter into the flour

Mix well to a fine meal.

Add the water, mix then form into a smooth batter after kneading. Leave to rest for about 30 to 40 minutes. Roll out to a desired thickness. You may spread a little oil on the rolled dough before placing it on the tawah to bake.

Bake on one side before flipping the rolled dough over to bake on the next side

When the other side is brown enough remove and place on a clean kitchen cloth.

Bake tastes best when served hot. I also like butter or cheese with bake.

Boil the salt fish until tender and the bones and skin is easily removed. Wash out the extra salt with water before cooking it with the the tomatoes, onion, etc.

Saute the onion, pimento, and tomato for about 2 minutes.

Add the salt fish. Cook for another 3-5 minutes. If the pot gets a little dry you can add a little bit of water so the ingredients do not stick to the pot. Season to taste. Remove and serve.

Saltfish ready to be served

Boil and strain the rice. Set aside.

Chop the onion and garlic.

Dice the potatoes.

Remove the corned beef from the tin and set aside.

Mix the curry, saffron, geera and green seasoning in about 2 tablespoon of water.

Mix well.

Sauté the onion and garlic.

Add the curry mixture. Mix and allow to cook well

Add the potatoes and cook until soft.

When the potatoes are cooked add the bouillon cube and allow to simmer for about 2 minutes.

Add pepper to taste.

Add the corned beef.

Allow to simmer, until the most of the liquid is evaporated. Serve hot over rice.

First you need to wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. If you’re using ready-washed potatoes you need not do this, as the high heat will purify them. Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.

Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp.

When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don’t let them hang around.