Ingredients:-

• 1 olive oil
• 2 red onions, cut into wedges
• 2 tablespoons spicy jerk paste - see below
• 3 mixed peppers, deseeded and sliced
• 2 carrots, peeled and cut into ribbons using a vegetable peeler
• 200ml coconut milk
• 1 carton chopped tomatoes
• 300g cooked roast pork, cut into bite-size pieces
• 100g bag young leaf spinach
• 14g pack fresh flat-leaf parsley
• 300g basmati rice
• 1 tin red kidney beans in water, drained and rinsed
• 200g soy beans , defrosted

Method:-

• Heat the oil and butter in a large frying pan.
• Add the onions and cook for 5 or 10 minutes until soft.
• Stir in the jerk paste, peppers and carrots and cook for a further 10 minutes.
• Pour in the coconut milk along with the chopped tomatoes and pork.
• Bring to a gentle simmer and cook for 5 minutes.
• Stir in the spinach and half of the parsley.
• Meanwhile, cook the rice to pack instructions, then stir in the kidney and soy beans and the remaining parsley.
• Serve the rice with the pork stew.

For the jerk seasoning

Ingredients:-

• 2 hot chiliies
• 1 onion, chopped fine
• 3 or 4 spring onions, chopped fine
• 1 garlic clove, crushed
• 1 tablespoon fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg



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Method:-

• Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.



Note:-

Started life as a Sainsbury recipe but I didn't have all the ingredients... this is what I did.... very nice it was too!