Sophie Michell served up a tasty vegan pepper pot with pumpkin and coconut rice on Saturday Kitchen.

The ingredients are: 2 onions, finely sliced, 1 cinnamon sticks, broken in half, ½ tsp cloves, 5cm fresh ginger, peeled and chopped, 1 orange peel, 1 bay leaf, 2 celery sticks, peeled and chopped, 2 carrots, peeled and chopped, 500g pumpkin, diced, 250g pigeon peas (cooked), 150ml cassareep, 100g brown sugar, 100ml rum, 50g spinach or callaloo, 1 Scotch bonnet peppers, kept whole, pricked with a fork, salt and freshly ground pepper.

To serve: coconut rice and pickles.

See more recipes by Sophie in hsr book titled: Chef on a Diet: Eat well, lose weight, look great Paperback available from Amazon now.