Instructions: 1 Heat a large pan. Finely chop the onion. Add 2 tbsp oil to the pan and gently fry the onion for 2-3 minutes until softened.

2 Place three stock cubes in a large Pyrex jug and pour in 1.2 litres/2 pints of boiling water, stirring until dissolved. Crush one of the garlic cloves and chop up the coconut.

3 Add the garlic, two thyme sprigs, 1/2 tsp allspice, bay leaves and rice to the pan and cook for a minute, stirring constantly until all the rice grains are well coated in the oil and slightly nutty.

4 Pour in the stock and add the chopped up coconut and kidney beans.

Simmer the pan, stirring until the coconut dissolves.

5 Reduce the heat, cover and cook for 10-12 minutes until the rice is completely tender and all the liquid has evaporated. Chop up the chilli pepper, remaining two garlic cloves and spring onions and place in a blender.

6 Add the remaining allspice, cinnamon, nutmeg, sugar, vinegar, juice of 1/2 lime and 2 tbsp oil. Rub in the leaves from the remaining thyme and blitz to a puree. Heat a griddle pan.

7 Put the lamb in a shallow non- metallic dish, pour over the chilli mix and rub in with your hands. Set aside for a few minutes if time allows.

8 Shake excess marinade off the lamb steaks, drizzle over some oil and add to the heated griddle pan. Press down with a fish slice for a griddled effect and cook the steaks for 5-6 minutes on each side until tender and cooked. Snip the chives and set aside.

9 Top and tail the plantains and cut each one in half. Slit the skin along the natural ridges with a sharp knife and peel away.

10 Slice the plantainb lengthways. Heat a large frying pan with about 4 tbsp of the oil.

11 Add the plantain chips to the heated oil and fry in batches for 2-3 minutes on each side until golden brown.

12 Drain on kitchen paper, season to taste and sprinkle over the chives. Take the rice off the heat and set aside for a minute. Cut the remaining half of lime into small wedges.

13 Arrange the rice and peas on a serving plate with a stack of plantain chips. Add a griddled lamb steak, garnish with a couple of lime wedges and serve at once.

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