UCHUCUTA (TO GO WITH PORK RECIPE) MAKES 8 TBSP

1 long green jalapeno chilli 1 Scotch bonnet chilli 150g feta, crumbled 1 tbsp extra virgin olive oil 2 tbsp natural yoghurt Squeeze of lemon/lime juice 1 peeled garlic clove, halved

Handful flat leaf parsley, roughly chopped

Handful coriander (leaves and stalks), roughly chopped

Sea salt flakes and freshly ground black pepper COOK the chillies under a preheated hot grill until slightly blackened and beginning to soften. Alternatively, using tongs, char over an open flame. Leave to cool. Remove the stalk and deseed, if you prefer a less intense heat in your food. Put the charred chillies and all the remaining ingredients into a food processor and blitz until smooth. Store in an airtight container in the fridge for up to three days.