- 750g carrots
- 1½kg new potatoes
- 4½ corn on the cob
- 4½ onions
Corn on the cob is a perfect match with smoky jerk chicken. Pull the silks off the corn cobs and simmer the cobs in a pan of boiling water for 5 mins. Drain and finish off on the barbecue or under the grill till lightly charred. Serve with plenty of butter!
Make a Caribbean carrot salad by mixing grated carrot with diced pineapple and tossing in a dressing made with a few spoonfuls of coconut milk, honey, mustard, olive oil and grated nutmeg.