Jamaican red pea soup

Step 1: Drain and rinse 14 oz dried red kidney beans. Put them in a large pot with 2.5 litres water, bring to a rolling boil and boil hard for 10 minutes.

Step 2: Lower the heat, add 8 allspice berries and simmer, partly covered, until the beans are completely soft and crush easily between two fingers.

Step 3: Meanwhile heat 1 tbsp coconut oil in a frying pan over medium heat and fry 1 onion, 4 cloves garlic and 3 spring onions for 6–8 minutes until golden at the edges, then tip them into the beans.

Step 4: Add 10 ½ oz yellow yam, 10 ½ oz pumpkin, 2 carrots, 1 ¾ cups coconut milk, 4 sprigs fresh thyme, 1 scotch bonnet and 2 tsp salt and simmer for 15 minutes.

Step 5: For the spinners, mix 4 oz plain flour and ¼ tsp salt and add ¼ cup cold water gradually to make a firm dough. Pinch off small pieces and roll each between your palms into a thin 6 cm spindle. Drop them into the soup.

Step 6: Simmer for 15 minutes more, stirring now and then so nothing catches, until the spinners are firm and chewy, the yam is tender and the soup is thick. Mash a ladleful of beans against the pot to thicken further if needed.

Step 7: Remove the pepper and thyme stalks, taste for salt and serve hot. The soup thickens as it stands; loosen with a splash of water when reheating.