Andi Oliver served up a tatsy spiced roast chicken, coconut gravy with lemon and garlic dressed callaloo on Sunday Brunch.

The ingredients are: 1 x 1.5–2kg chicken, 1 yellow onion, 3 garlic cloves, 1 sprig of thyme for the Wadadli spice paste, 1 tsp ground turmeric , cumin, coriander, fresh ginger, 80ml rapeseed oil, 4 garlic cloves, 1 large or 2 small spring onion, handful of flat-leaf parsley, handful of coriander, 1–2 red or green bird’s-eye chillies, 1 tsp sea salt and twist of ground black pepper.

For the coconut gravy: 25g block coconut cream, 1 x 400ml coconut milk and salt, black pepper.

For the lemon & garlic dressed callaloo: rapeseed oil, ½ bunch of rainbow chard, ½ bunch of kale and 1 bunch of callaloo.

For the dressing: 130ml rapeseed oil, juice of 1 lemon, ½ tsp English mustard, 3 garlic cloves, peeled and salt, black pepper.

See recipes by Andi Oliver in her book titled: The Pepperpot Diaries: Stories From My Caribbean Table available from Amazon now.