Ainsley Harriott served up a tasty island veggie stew pot on Ainsley’s Taste of the Bahamas.

The ingredients are: 2 tbsp coconut oil, 1 large onion, chopped, 1 large red pepper, deseeded, ½ diced, ½ sliced, 1-2 sticks of celery, finely chopped, 5cm fresh ginger, peeled, grated, 3 cloves of garlic, finely chopped or minced, 3-4 sprigs of thyme, 1 large stick of fresh lemongrass, cut in half and bashed, 1 bay leaf, 2 tsp allspice (pimento) berries – 1 tsp crushed, 1 tsp left whole, 1 ½ tsp Caribbean mild curry powder, ½ tsp ground turmeric, 2 ripe vine tomatoes, deseeded, chopped, 300g potatoes, peeled, cut into chunks, 250g butternut squash or pumpkin, peeled, cut into chunks, 1 large, sweet potato, peeled, cut into chunks, 300-350ml of vegetable stock, plus a little extra if needed, 1-2 corn cobs, each cut into 4-6 rounds, 80g fresh (or frozen) okra, trimmed and sliced into 2cm pieces, 400ml of coconut milk, 1 scotch bonnet pepper (pierced or left whole if you prefer less heat) and 2 limes, juice of 2, zest of 1.

To garnish – chopped coriander.

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