No Sunday dinner anywhere in Jamaica is complete without rice and peas, and 'peas' here means red kidney beans. The beans tint the rice a soft pinkish brown, the coconut milk makes it rich and creamy, and a whole scotch bonnet sitting on top perfumes the pot with fruity heat without burning anyone. Serve with jerk tofu, Ital stew, steamed cabbage and fried ripe plantain. This version uses tinned beans and their liquid for an everyday cook; with dried beans, soak 250 g overnight and simmer them for about an hour first, then use their cooking water. Chef's tip: once the rice goes in, don't stir it. Cover the pot tightly (a sheet of foil under the lid helps) and let the steam do the work, so the grains come out separate and fluffy instead of mushy.
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A soaked, Bircher-style muesli you stir together the night before. The oats soften in the yogurt overnight and the grated apple keeps it fresh and juicy. In the morning, add the strawberries and breakfast is ready. Any berries work in place of the strawberries.
A punchy sweet-and-hot chilli sauce blended in minutes, with no cooking. Serve it with spring rolls, samosas, bhajias and nacho chips, or stir a spoonful into noodles. It keeps for up to 2 weeks in a clean jar in the fridge.
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.
A simple dough, a no-cook tomato sauce and the hottest oven you can manage. A heavy baking tray preheated in the oven does a good job of standing in for a pizza stone.
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
Proper masala chai is simmered, not steeped: whole spices and fresh ginger are boiled with black tea, then milk is added and brought to a rolling boil to make it rich and creamy.
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