Freddy Forster served up a taste of the Caribbean with his jerk sausages with mango salad and red kidney bean rice on Steph’s Packed Lunch.

The ingredients for the Jerk Sausages are: 12 large Cumberland or pork sausages, 3tbsp jerk paste, 2tbsp runny honey and 1tbsp vegetable oil.

For the Mango Salad: 1 mango, peeled and sliced, 2 heads baby gem, Few leaves of fresh coriander, 1 small red onion, peeled and sliced, 2 tbsp natural yogurt, 1 lemon, juiced, 1-2tbsp olive oil and Salt/pepper.

For the Red Kidney Bean Rice – 2tbsp vegetable oil, 1 small onion, peeled and cut into small dices, 250g basmati rice, Pinch on turmeric, Salt/pepper, 500ml water, 4tbsp red kidney beans, canned and ¼ bunch spring onions, chopped.

For the sauce: 4tbsp tomato ketchup, 1-2tbsp Jerk paste and 50-100ml water to loosen.

To serve (optional): English mustard and Tomato ketchup.

See more recipes from the caribbean in the book titled: Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands. available from Amazon now.