Roasted jerk Squash with Caribbean Rice (Serves 4)

(A great alternative to meat with a dash of heat)

Ingredient

1 Butternut squash (cubed rubbed with Jerk paste and roasted)

1 Tin Tomatoes (chopped)

1 Onion (chopped)

2 Garlic Cloves (crushed)

1 Red Pepper (sliced)

1 Yellow Pepper (sliced)

1 Teaspoon Fresh Coriander (chopped)

2 Spring Onion (diced)

1 Tablespoon Jerk Paste

1 Squeeze of Lime Juice

1 Teaspoon Honey

1 Teaspoon Sunflower oil

Method

Heat oil in large pan add Onion, Garlic and a little jerk paste and fry for a few minutes do not allow this to brown, add Peppers, Lime Juice, Honey and cook for a further 2 minutes add Tinned Tomatoes and cook for 10 minutes pour this over the roasted Squash and finish off with Spring Onion and Fresh Coriander.

Jerk Paste

• 1 bunch fresh thyme, leaves only
• 2 cinnamon sticks, roughly crushed
• 2 Tablespoon chopped fresh coriander
• 1 Teaspoon coriander seeds, crushed
• 2 Tablespoon black peppercorns, crushed
• 1 Teaspoon freshly grated nutmeg
• 3 Teaspoon allspice, crushed
• 6 garlic cloves
• 4 Scotch Bonnet chillies, seeds removed
• 2 Teaspoon chopped fresh ginger
• 2 limes, zest of 1 lime, juice of 2
• 140ml/¼ pint olive oil

Place all of the ingredients in a blender or food processor and blend to make a smooth paste ,this will keep for two weeks if covered and refrigerated.

Caribbean Rice

8oz of easy cook long grain rice

2oz creamed Coconut

1 chopped onion

1 pinch Thyme

1 chicken stock cube

2 pints water

Put all of the ingredients in a pan and cook on a simmer for about 15 minutes until rice grains are soft.