Caribbean

Inspired by the traditional British fruit cake, but with authentic flavours from the West Indies, the Caribbean black cake has a rich cultural history in every bite

This ginger, mango and lime trifle with a hit of rum combines a classic British pudding with Caribbean flavours. What you might think would be really punchy, is actually a very refreshing dessert

‘This recipe was inspired by one for collard greens, popular in the Caribbean and America’s Deep South. Tough greens are slowly braised to keep their texture, and added spices mean this dish is perfect to eat when it’s cold outside,' says chef Liam Barker

If you’ve never heard of hummingbird cake, you’re in for a treat. Jamaican in origin and a favourite in southern US states, it’s flavoured with pineapple, banana and coconut, plus crunchy nuts. Catch excess glaze by lining tins with ‘tulip’ paper cases – see below for how to make your own

Whatever way you make your rum punch (and it tends to change from island to island, even town to town), there are two absolute necessities: overproof (higher alcohol content) Caribbean white rum and lots of lime

Doubles is a popular street food in Trinidad and Tobago. The soft baras – fried, flat bread – and spiced chickpea curry make for a satisfying double duo; if you want to really ramp up the heat, finely dice the Scotch bonnet and add it with the onions while cooking the channa, rather than simmering them whole

Jerk is often cooked in a drum, which you likely won’t have at home – but you can still make a satisfying jerk in the oven, especially with pork as it’s fattiness allows for soft, tender meat and maximum flavour

This stew – often considered the national dish of Jamaica – is a must-try if you love meltingly tender meat packed with the classic seasonings of the Caribbean. Serve with white rice, or Jamaican-style rice and peas

'This roast lamb leg was something my family usually ate on special occasions or sometimes for Sunday dinners,' says chef Keshia. 'As I learned to cook, this was a dish I’d regularly watch being made, and would eventually make with my grandmother. It would cook on low while we were at church (my grandad was left to keep an eye on it, while also preparing the rest of the vegetables to have with it). After church, we’d take it out of the oven to rest, using the meat juices for gravy, and prepare the rest of the meal, which was usually rice and peas, roast potatoes and greens.'