Shivi Ramoutar served up tasty corned beef and cabbage with a mustard and pepper sauce on Saturday Kitchen.

The ingredients for the corned beef and cabbage are: 1 heaped tbsp butter (salted or unsalted), 2 tbsp vegetable or olive oil, 1 large onion, sliced, pinch salt, generous pinch sugar, generous splash balsamic vinegar, ¼ white cabbage, finely shredded, ½ red pepper, thinly sliced, 1 tbsp tomato ketchup, 2–3 free-range eggs, 250g corned beef, in large flakes and 150g rice, cooked according to packet instructions.

For the green seasoning: 3 chives, 3 sprigs parsley, leaves and stems, 3 sprigs coriander, leaves and stems, 1 large garlic clove, peeled and finely chopped and squeeze lime juice.

For the pepper sauce: 1 lime, 6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped, ¼ bunch coriander, leaves and stems, ½ garlic bulb, peeled, 1½ tbsp caster sugar, 1 tbsp yellow mustard, 1 thumb-sized piece ginger, peeled and ½ green papaya, flesh only, skin and seeds removed.

See recipes by Shivi in her book titled: The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer available from Amazon now.