Ainsley Harriott served up tasty Carnival Rum Punch Chicken Wings with Zesty Sweet Corn on Ainsley’s Taste of the Bahamas.

The ingredients are: 1 kg whole chicken wings, 1 tsp allspice, ½ tsp garlic powder, 1 tsp sweet (unsmoked) paprika, 3 tbsp cornflour – seasoned with ½ tsp sea salt & ½ tsp pepper and 2 tbsp baking powder.

For the Punch Sauce: ½ large ripe mango, chopped, 150g (prepared weight) fresh peeled & cored pineapple, chopped (or use tinned), 1-2 scotch bonnet, habanero or goat pepper chillies, deseeded, according to taste, 5cm piece of fresh ginger, peeled, grated, 1 large clove of garlic, minced, juice of 1½ limes, juice of ½ orange, 3 tbsp runny honey, 2 tbsp light brown soft sugar, 2-3 tbsp rum (spiced is nice), 2 tbsp (sugar free) ketchup, 2 tsp grenadine or pomegranate juice/syrup (optional), ¼ tsp sea salt, small pinch of ground allspice or nutmeg and 1 tbsp butter (optional).

For the Zesty Corn: 4-6 corn cobbettes, boiled for 8 minutes in coconut milk or salted water, patted dry, 60g butter, softened, good pinch of cayenne, or to taste, 1 lime, juice & zest and sea salt.

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