Ingredients Green banana 3 (medium topped & tails and peeled) Onions 1 (thinly sliced) Garlic 2 (cloves crushed) Apples 1 (peeled, cored and diced) Lemon 1 (zested) Curry powder 2 (tablespoons) Fresh Ginger 10g (finely chopped) Ground coriander 1 teaspoons (chopped) Ground tumeric 1 teaspoon Chilli powder 1 teaspoon Kidney beans ½ a can (drained) Black-eyed beans ½ a can (drained) Tomato puree Chopped tomato Raisins 30g Yoghurt Radishes 3 Spring onions 3 Fresh coriander Chopped nuts 20g Butter Hot cooked rice Method Cut the peeled bananas in half crosswise, then length ways to make 12 pieces. Sauté in a frying pan with a little butter, until golden brown. Remove from frying pan and place on clean plate. Sauté onions, garlic, ginger and apples until soft. Then add the curry powder, ground coriander, chilli powder, tumeric and lemon zest. Cook for about 8 minutes very slowly. Add the drained black-eyed beans and kidney beans. Add tomato puree and chopped tomato. Add the slices of green banana, continue to simmer for 10 minutes. Stirring frequently. Recipe by Denise Charles

Makes 9 Glasses Ingredients Orange juice 500g Sweeten pineapple juice 400g Fresh Lime or lemon juice 50g Water 500g Freshly grated nutmeg ½ a teaspoon Runny honey 50g Cloves 6 Ginger ale 700g Method In a large bowl, mix together all the ingredients, except the ginger ale. Chill then strain and remove the cloves. Add the ginger ale when you are ready to serve. Serve over crushed ice. Recipe by Denise Charles

Ingredients (Makes 10) Minced beef Onion Garlic Scotch bonnet pepper Ground black pepper Salt Dried thyme Ground allspice Curry powder Breadcrumbs Beef bouillon Egg Water Pastry Plain Flour Margarine Cold Water Turmeric Salt Method 1. Sift the flour, salt and turmeric into a large bowl. Add the shortening and margarine mix into flour light using tips of fingers; continue mixing until the mixture resembles breadcrumbs. Add the cold water o make stiff dough. Lightly flour a clean work surface and roll out the dough until about ⅛inch thick. Cut out 8-inch circles. Place circles on a floured baking tray or on silicone paper and cover with silicone paper and leave to one side. 2. In a thick-bottomed pan melt butter/margarine and sauté the onions, garlic and scotch bonnet pepper until they are soft without colour. Add the minced beef, salt, pepper, curry powder and thyme; ground coriander, cumin and allspice mix well. Brown the meat for about 10 minutes, stirring occasionally. 3. Add the breadcrumbs and stock and combine all the ingredients well. Cover and simmer for about 10 –15 minutes, stirring occasionally. When all the liquid has been absorbed, the filling is ready. It should be moist but not watery. Remove pan from the heat. Preheat the oven to 400°F. 4. Uncover the dough circles and place 2-3 tablespoons of filling on half of each circle. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet or on silicone paper for 30 minutes or until the pastry is golden brown. Recipe by Denise Charles