1

Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a baking tray with baking paper. Arrange the plantain slices in a single layer on the baking tray, mist with cooking spray and sprinkle with the ground ginger, cinnamon and salt, pressing the spices in. Bake for 20-25 minutes until the plantains are soft and golden in colour.

2

Meanwhile, add the peas to a large pot and set over a medium heat. Refill the empty tin with water and add along with the garlic, onions and spring onions. Season with the thyme, black peppercorns, all purpose seasoning, salt and pepper and stir everything together.

3

Add the rice to the pot, there should be just enough water to cover the contents, so add some more if you need to. Too much water can make the rice soggy, but too little water can burn it. Bring to the boil over a high heat. Add the scotch bonnet pepper to the pot and gently stir in the coconut cream. Once boiling, reduce the heat to a simmer and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. If you are adding cauliflower rice, stir in once the rice is cooked and the peas are tender.

4

Once the plantain is tender, heat the grill to medium and put under the grill for 5-10 minutes, turning once, until charred in spots with some crispy edges. Fluff the rice with a fork before serving with the sweet ginger plantains.