Trini corn soup

Step 1: Heat 1 tbsp vegetable oil and ⅔ oz butter in a large pot over a medium heat. Fry 1 onion, 4 cloves garlic and 1 stick celery for 5 minutes until soft, then stir in 2 tbsp green seasoning for 1 minute.

Step 2: Add 7 oz yellow split peas, 10 ½ oz pumpkin, 1 carrot, 6 ¼ cups vegetable stock, 3 sprigs fresh thyme and 1 scotch bonnet pepper. Bring to the boil, then simmer partly covered for 40 minutes until the peas are soft and falling apart.

Step 3: Fish out the pepper and thyme stems. Blend about half the soup and stir it back in.

Step 4: Pour in 1 ¾ cups coconut milk, add 3 corn on the cob and 1 tsp salt and simmer for 10 minutes.

Step 5: Meanwhile mix 4 oz plain flour and ¼ tsp salt with ¼ cup water into a firm dough. Roll into thin ropes and pinch off 3 cm pieces, rolling each between your palms into little "spinners".

Step 6: Drop the dumplings into the simmering soup and cook for 12–15 minutes, until they float and are firm and cooked through when one is cut. The corn should be tender.

Step 7: Stir in 2 tbsp chadon beni (culantro), return the pepper if you want more heat, and serve in deep bowls with corn pieces in each.