Ainsley Harriott served up a tasty red mullet fish with Bajan seasoning served with a sweet and spicy mango salad on Ainsley Harriott’s Street Food in Barbados.

The ingredients are: 4 x 350g red snapper, scaled, gutted and cleaned, seasoned flour, to dust and sunflower oil, for frying.

For the Bajun sesoning: 1 small red onion, roughly chopped, 2 garlic cloves, roughly chopped, 2 spring onions, roughly chopped, 1/2 scotch bonnet chilli pepper, 2 fresh soft thyme sprigs, 1 fresh marjoram sprig, 1 small handful fresh flat-leaf parsley, 3 whole allspice berries and 1/2 tsp salt.

For the mango salad: 1 mini cucumber, halved lengthways, seeded and cut into large chunks, 1 small red pepper, seeded, 1 small green pepper, seeded, 1 large firm ripe mango, peeled and cut into large dice (stone discarded), 3 spring onions, cut on the angle into 2cm pieces juice of 1 lime, 1 tbsp traditional Bajan hot pepper sauce, small bunch fresh basil and freshly ground black pepper.