Shivi Ramoutar served up a tasty Trini Corn Soup, Pepper Sauce and Fried Bakes on James Martin’s Saturday Morning.

The ingredients are: 1 lime, 12 medium-sized red scotch bonnet peppers, stems removed, roughly chopped (use gloves), Small bunch coriander, 1 large bulb garlic, cloves only, 150ml white wine vinegar, 1 ½ heaped tbsp caster sugar, 1 tbsp American mustard, 1 small thumb-sized piece root ginger, peeled and roughly chopped, ½ papaya, peeled, seeded and roughly chopped.

For the soup: 2 tbsp olive oil, 1 small pack of shredded ham hock (or use bacon lardons) about 100g, 2 garlic cloves crushed, 3 spring onions, 2 large sprigs of thyme, 3 medium sized carrots, quartered, 4 corn cobettes (or 2 corn on the cobs, halved), 400ml tin coconut milk, 1 red scotch bonnet pepper, unpierced, 1 vegetable stock cube, crumbled, ¾ mug (around 200g) split lentils and ½ pack (about 200g) gnocchi.

For the fried bakes: 200g self-raising flour, 1 tsp baking powder, Small knob of butter and Oil for coating and frying.

To serve: Micro coriander, Fresh chillies and Chives.

See recipes by Shivi in her book titled: Cook Clever: One Chop, No Waste, All Taste available from Amazon now.