PREP TIME 10 MINUTES COOK TIME 25 MINUTES SERVES

INGREDIENTS

2 tablespoons coconut oil 10 spring onions, finely sliced 5 cloves of garlic, thinly sliced Thumb-sized piece of ginger, very finely chopped 1 carrot, finely diced

1 red pepper, diced 2 teaspoons allspice 1 teaspoon smoked paprika 1 scotch bonnet chilli, de-seeded and very finely chopped 1 tablespoon chopped fresh thyme

1 x 400g tin kidney beans, drained 100g garden peas 500g cooked basmati, long grain or coconut rice 1 tablespoon maple syrup 3 tablespoons tamari 1 x 540g tin ackee, drained juice of ½ lime salt, to taste To serve

lime wedges a handful of coriander leaves, roughly chopped

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METHOD

1 Heat the oil in a large, deep sauté pan over a high heat. When hot, add the spring onions (reserving a handful for garnish), garlic, ginger, carrot and red pepper, and stir-fry for 10 minutes. Add the allspice and smoked paprika and toast for about 30 seconds, then add the chilli and thyme and cook for 1 minute. Add the kidney beans and cook for 5 minutes, then add the peas and rice, and stir-fry for 5 minutes.

2 Next, stir in the maple syrup and tamari, then add the ackee and gently toss to combine, without breaking it up too much. Cook for a further couple of minutes to heat through the ackee. Squeeze over the lime juice. Taste and season with salt, if needed.

3 Serve with limes wedges, a scattering of coriander and the reserved spring onions.