1 Scotch bonnet, finely chopped
2 Scotch bonnets, very thinly sliced
1 large beetroot, peeled and very thinly sliced
1 carrot, peeled and chopped
1 tsp ground coriander
10 garlic cloves, chopped
handful green leek tops, very thinly sliced
½ onion, chopped
1 onion, finely diced
1 onion, very thinly sliced
50g/1¾oz flatleaf parsley
6 small Caribbean seasoning peppers (or mixture red, yellow or green pimento peppers), approximately 20²µ/¾´Ç³ú, chopped
4 spring onions, chopped
2 fresh thyme sprigs (about 10g)
400ml tin coconut milk
2 tbsp coconut milk
1 tsp allspice berries
4 tsp baking powder
1 bay leaf
1 tsp black cardamom, bashed
5g black peppercorns
20²µ/¾´Ç³ú caster sugar (or coconut sugar)
20²µ/¾´Ç³ú caster sugar
1 cinnamon stick
1 tsp ground cumin
1 tsp Caribbean curry powder
400ml/14fl oz olive oil
4 tbsp olive oil
large pinch salt
2 generous pinches salt
2 tsp salt
500g/1lb 2oz self-raising flour, plus extra for dusting
2 star anise
1 tsp turmeric
250ml/9fl oz white vinegar
1–2 tsp unsalted butter
1 free-range egg yolk, lightly beaten
1kg/2lb 4oz chopped mutton, on the bone
1 litre/1¾ pints beef or lamb stock