Next time you are in the supermarket check out the Caribbean section, you can pick up some great ingredients like jerk paste and all sorts of spices. Use them to make this beautiful potato and pepper curry, add some chicken or lamb if you want a meat version.

Caribbean Potato Curry (serves 4)

2 large onions finely diced

4 cloves garlic crushed

1 tbsp. fresh ginger grated

1 tbsp. fresh thyme picked

2 tbsp. tomato puree

1 tbsp. jerk paste

1 tbsp. all-purpose seasoning

1 tbsp. medium curry powder

1-2 tbsp. soy sauce

400g x tin coconut milk

400ml vegetable stock

1kg potatoes peeled and cubed 1" pieces

1 scotch bonnet chilli (optional)

1 green pepper large dice

1 red pepper large dice

1 yellow pepper large dice

1 tbsp. brown sugar

Juice 1 lime

4-5 spring onions sliced

Method:

1: Fry the onion in some oil over a low heat for 10-15 minutes then add the garlic, ginger and cook for a further 5 minutes, add in the thyme, puree, jerk paste, all-purpose seasoning and curry powder then cook for 2 minutes stirring frequently. Pour in the coconut milk, stock and soy then bring up to a simmer. Pop the potatoes and scotch bonnet into the pan then place a lid on and cook over a low heat for 1 hour. Remove the lid, add in the peppers then cook for a further 20 minutes with the lid off to allow the sauce to thicken. Before serving add the sugar and lime juice to taste. Garnish with some spring onion.