Rustie Lee served up a tasty traditional Caribbean pepper pot firecracking soup on This Morning.

The ingredients are: 1 ham hock or 450g shin of beef * If possible soak the ham hock in cold water over night.

For the stock: 6 litres of water, 2 carrots, roughly chopped, 2 cloves garlic, 1 medium onion, 2 bay leaves, 2 tsp salt, 4 pepper corns, crushed lightly and 3 tbs tomato puree.

For the dumplings: 226g plain flour, 1 tsp salt, 28g butter and Water, enough to form a dough.

For the firecracker stew: 2 medium potatoes (maris piper), peeled and chopped, 4 firm sweet potato – preferably white sweet potato if you can get it, peeled and chopped, 675g pumpkin, peeled and chopped, ½ butternut squash, peeled and chopped, 260g spinach leaves, 6 green sweetheart cabbage, 4 sprigs thyme, 5 spring onions, chopped, 1 medium onion, chopped, 3 cloves garlic, chopped, 1 tin coconut cream, 3 tsp salt, 2 tsp black pepper and 2 scott bonnet pepper.