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Soya mince biryani

A hearty vegetarian biryani: rice cooked with soya mince, onion and garlic, layered with mixed vegetables in a spiced tomato, yogurt and mint gravy, then baked. Topped with fried cashews and potato cubes, it's high in protein and very filling. Serve with masala yogurt.

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Jamaican callaloo

In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.

20 min

Jamaican Sides

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Jerk tofu and vegetables

Jerk was born in the hills of Portland parish, where Maroon communities slow-cooked spiced meat over pimento wood, and Boston Bay is still its home today. The heart of it is the wet marinade: spring onion, thyme, scotch bonnet and plenty of pimento (allspice), blitzed into a coarse green-brown paste. Here it clings to slabs of pressed tofu and chunky vegetables that are charred until sticky at the edges, smoky, hot and fragrant. Serve with rice and peas, fried ripe plantain or festival and a squeeze of lime. Chef's tip: toast whole pimento berries in a dry pan and grind them yourself; ready-ground allspice tastes flat, and the warm clove-pepper perfume of fresh pimento is what makes jerk taste like jerk.

50 min

Jamaican Vegetarian

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Aloo pie

Aloo pie is a Trinidadian street snack: a soft, chewy fried dough shaped like a big half-moon, filled with mashed potato seasoned with roasted geera, garlic, pepper and shado beni. It's sold at doubles stands, roti shops and school canteens all over the island, and the classic way to eat it is split open and loaded with curry channa, tamarind sauce and pepper. It's softer and breadier than an Indian samosa. Chef's tip: roast the geera seeds yourself until they're dark brown and fragrant, then grind them. That deep, smoky cumin flavour is what makes Trini aloo pie taste the way it should.

60 min

Trinidadian Snacks & Starters

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Kurma

Kurma is a crunchy Indo-Trinidadian sweet made for Divali, weddings and pujas, and sold in bags at roadside parlours in Central Trinidad. A rich dough flavoured with ginger, cinnamon and nutmeg is cut into thin sticks, fried until hard and golden, then tossed in a hot ginger sugar syrup until it dries into a frosty white coating. It keeps for weeks in a tin. Chef's tip: keep stirring the kurma in the syrup off the heat until the sugar suddenly turns opaque and sandy. That moment is the whole trick; stop too early and the coating stays sticky, and the 'frost' is what makes kurma kurma.

60 min

Trinidadian Desserts

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Coconut bake

Coconut bake is a breakfast bread from Trinidad and especially Tobago, where it's baked on Sunday mornings in homes and village bakeries. It's a quick, unyeasted bread, rich with grated coconut and coconut milk and rubbed with butter, shaped into a round and baked until golden. It's split and buttered, and usually eaten with saltfish buljol; for a vegetarian breakfast, fill it with tomato choka, fried ripe plantain, sautéed bodi (long beans) or cheese. Chef's tip: rub the butter well into the flour and knead only briefly until the dough comes together. Overworking makes bake heavy and tight instead of soft and crumbly.

55 min

Trinidadian Breads & Parathas

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Vegetable patties

The patty is Jamaica's favourite grab-and-go food, sold hot from glass cases in patty shops and school canteens across the island, from Half Way Tree in Kingston to Montego Bay. Its signature is the pastry: short, flaky and bright yellow from turmeric, wrapped around a spicy filling and crimped with a fork. This vegetarian version is filled with callaloo, potato, carrot and peas seasoned with curry, thyme and scotch bonnet. Eat them warm, on their own or squeezed inside soft coco bread. Chef's tip: use half butter and half solid vegetable shortening in the pastry, and keep everything cold. The shortening gives the patty its crumbly, flaky snap and the butter gives the flavour.

90 min

Jamaican Snacks & Starters

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Festival

Festival is a slightly sweet fried dumpling made with flour and cornmeal, and it's the classic partner to everything sold from the beach shacks at Hellshire in St Catherine, just outside Kingston. Each one is shaped like a little tapered log, fried until golden and crackly outside and soft and fluffy inside, with a hint of vanilla. Here they're served with escovitch-style pickled vegetables, steamed callaloo or jerk tofu instead of fried fish. Chef's tip: fry at a steady medium heat, around 170°C. If the oil is too hot, festival browns in a minute and stays raw and doughy in the middle.

30 min

Jamaican Sides

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Vegetable pelau

Pelau is the dish of the Trinidad beach lime and family gathering: rice and pigeon peas cooked in one big pot, coloured a deep brown by sugar caramelised in oil until almost burnt, then simmered with coconut milk, green seasoning and a whole hot pepper. It's usually made with chicken; here deeply browned mushrooms and chunks of pumpkin carry the savoury depth, so it's still rich, smoky-sweet and moreish. Serve with coleslaw, sliced cucumber and pepper sauce. Chef's tip: let the sugar go further than feels safe: it should melt, froth and turn the colour of dark chocolate, just starting to smoke, before anything goes in. Too pale and the pelau tastes sweet; too black and it's bitter.

60 min

Trinidadian Rice & Grains

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Trini callaloo soup

Callaloo is Trinidad and Tobago's national dish and part of the classic Sunday lunch, served beside rice, macaroni pie and stewed peas. Dasheen bush (young taro leaves) is simmered with okra, pumpkin, coconut milk, onion, garlic, chives and thyme, then beaten smooth with a wooden swizzle stick into a thick, velvety green soup. It's usually cooked with crab or salt pork; this vegetarian version leaves them out and adds a pinch of smoked paprika for depth. Spinach and Swiss chard can replace dasheen. Chef's tip: cook the dasheen leaves for at least 25–30 minutes. They must be very soft, both to swizzle silky smooth and because undercooked dasheen leaves make your throat itch.

50 min

Trinidadian Soups

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