Ainsley Harriott served up tasty Plantain and Sweet Potato Rosti with Crab Salad and Hot Pepper Avocado on Ainsley’s Taste of the Bahamas.

The ingredients for the Crab Salad are: 275g (lump) white crab meat, 2 spring onions, finely sliced, 1-2 ripe vine tomato, deseeded, finely diced, ½ green or red pepper, deseeded, finely diced, ¼-½ scotch bonnet, goat or habanero chilli pepper, deseeded, finely chopped, handful of coriander leaves, chopped, juice and zest of ½ lime, ½ small orange, for squeezing, sea salt & freshly ground black pepper.

For the Hot Pepper Avocado: 1 large ripe avocado, peeled and destoned, 1 small clove of garlic, minced, 2 tbsp mayonnaise, juice of ½ lime and Caribbean hot pepper sauce, to taste.

For the Rosti: 1 large (approx. 280-300g), sweet potato, peeled, 1 large ripe (or green) plantain, juice of ½ lime, 3cm fresh ginger, grated, ½ tsp allspice, ¼-½ scotch bonnet or habanero chilli pepper, deseeded, finely chopped, 1 tsp fresh thyme leaves (1/2 tsp dried), 2-3 tbsp plain or gram flour, 1 egg, beaten (optional – if and as needed) and oil and butter, for shallow frying, as needed.

See recipes by Ainsley in his book titled: Ainsley’s Caribbean Kitchen available from Amazon now.