0:00:08 > 0:00:11I'm Levi Roots and I have a passion for food.
0:00:11 > 0:00:15Every since I was a little boy in Jamaica I've always loved to cook.
0:00:15 > 0:00:20Now I want to take you on a mouthwatering journey through my favourite flavours.
0:00:20 > 0:00:24I'm travelling around Jamaica and across the UK,
0:00:24 > 0:00:29showing you classic Caribbean dishes that will give your taste buds the tropical treatment.
0:00:29 > 0:00:33I'll show you how sunshine ingredients can spice up
0:00:33 > 0:00:37anyone's cooking and bring the taste of the Caribbean to your kitchen.
0:00:39 > 0:00:42It's delicious, it's healthy and it's so easy.
0:00:42 > 0:00:47This week I'm bringing Caribbean sunshine to the West Country.
0:00:47 > 0:00:51'I'll be spicing up freshly caught fish on a Cornish beach.'
0:00:51 > 0:00:53- Definitely hot.- That's hot!
0:00:53 > 0:00:57'I'm in Bristol exploring a flavour packed twist on a British classic.'
0:00:57 > 0:00:58That's wonderful.
0:00:58 > 0:01:02'And cooking up the ultimate vegetarian treat on the allotment.'
0:01:33 > 0:01:37I'm heading for the south-western tip of Cornwall.
0:01:37 > 0:01:42I spent my childhood in Jamaica, where you are never far from the sea.
0:01:42 > 0:01:45And never short of great fish to eat.
0:01:45 > 0:01:49If I close my eyes I can almost imagine I was ten years old again,
0:01:49 > 0:01:52the silky sand under my feet, the roar of the ocean...
0:01:52 > 0:01:55But this is Cornwall! Not Jamaica!
0:01:55 > 0:01:57And Lord ha' mercy, it's so cool!
0:01:59 > 0:02:03'Cornwall is also the name of one of the three counties of Jamaica.
0:02:03 > 0:02:06'They have more in common than you might think.
0:02:06 > 0:02:11'They have stunning beaches and, best of all, it's a great place to go fishing.
0:02:11 > 0:02:13'You can even catch the same fish,
0:02:13 > 0:02:15'mackerel.
0:02:16 > 0:02:18'These guys are from the local angling club
0:02:18 > 0:02:24'and if they can catch me some fish I'm gonna show them how to cook it Caribbean stylee.
0:02:24 > 0:02:31'Pete is an old hand and I've also got expert help from Liam and his younger brother, Kieran.
0:02:31 > 0:02:35- Pete, show me how it's done.- Right, always two hands on the rod.
0:02:35 > 0:02:39- Two hands on the rod.- The line on the very end of your index finger.
0:02:39 > 0:02:43- That's it, not bad at all. - Is that all right?
0:02:43 > 0:02:47'You have to get up pretty early to stand the best chance of catching the mackerel.
0:02:47 > 0:02:53'It's just after dawn and we're already in competition with the gannets.'
0:02:53 > 0:02:57This is fantastic, guys, I'm really enjoying myself.
0:02:57 > 0:02:59It does take you back a bit, when I was a boy, like your age.
0:02:59 > 0:03:04Me and my mate, we would have our line and our fishing rod hidden out in the bushes
0:03:04 > 0:03:09and every day we would go out there and spend hours and hours out there catching fish.
0:03:09 > 0:03:12- Do you guys ever eat the fish that you catch?- No, we haven't before.
0:03:12 > 0:03:14What! No! I can't believe that!
0:03:14 > 0:03:19- What's the point of fishing, then? We're gonna eat today's ones, aren't we?- Yeah.- Yeah.- Fantastic!
0:03:19 > 0:03:22'Before long the fish start biting...
0:03:22 > 0:03:23'thank goodness!
0:03:23 > 0:03:29'Mackerel is a very popular breakfast in Jamaica and, man, am I ready for breakfast!'
0:03:32 > 0:03:36What I'm gonna be doing today is spicy mackerel with green bananas
0:03:36 > 0:03:39and the great thing is we've caught the mackerel ourselves, didn't we?
0:03:39 > 0:03:41- Yeah.- Respect you.
0:03:41 > 0:03:48'This recipe involves simmering our ocean-fresh mackerel in a spiced onion and tomato sauce.
0:03:48 > 0:03:52'The real twist is the addition of those green bananas.
0:03:52 > 0:03:58'Fish of all you have to clean the fish, chop up the tomatoes and prepare the bananas.
0:04:00 > 0:04:04'Green bananas are simply unripe versions of your standard banana.
0:04:04 > 0:04:08'The skin can be tough and hard to peel, but I have a tip.'
0:04:08 > 0:04:11I've put these in hot water for about 45 minutes,
0:04:11 > 0:04:13just so they get a little bit tender.
0:04:13 > 0:04:18I'll slit my bananas with a knife so it's nice and easy to peel.
0:04:18 > 0:04:21You know, in the Caribbean they say if a girl can't peel a green banana
0:04:21 > 0:04:23she'll never get a husband.
0:04:23 > 0:04:26So, all young ladies, this is how you do it.
0:04:26 > 0:04:31When you've got your bananas peeled, put them into some boiling water.
0:04:31 > 0:04:34That can cook away for about 10 minutes or so.
0:04:34 > 0:04:38Right, Liam, bring those mackerel over, I think we're about ready for them.
0:04:38 > 0:04:41- There we go.- Tell me about it, what do you like to cook the best?
0:04:41 > 0:04:43All I cook is baked beans on toast.
0:04:43 > 0:04:45- Beans on toast?!- Yeah.- What?!
0:04:45 > 0:04:48You need to boil the mackerel in a little water
0:04:48 > 0:04:50for six to eight minutes.
0:04:50 > 0:04:55Now, for the spicy bit, I'm gonna dive into my Caribbean sunshine kit.
0:04:55 > 0:04:56I take this kit everywhere.
0:04:56 > 0:05:01In it are all the herbs and spices for Caribbean cookery.
0:05:01 > 0:05:05Like nutmeg, ginger, allspice, lovely fresh thyme...
0:05:05 > 0:05:08I can't do without these!
0:05:08 > 0:05:11My hot, hot, hot Scotch bonnet. Yeah!
0:05:11 > 0:05:13This dish isn't complicated.
0:05:13 > 0:05:19It just involves serious chopping. Red onion, a couple of garlic cloves
0:05:19 > 0:05:22and your thyme and Scotch bonnet chilli.
0:05:22 > 0:05:26- Who said Caribbean cooking was difficult?- Didn't hear it!
0:05:26 > 0:05:29Let's fish out the fish! HE LAUGHS
0:05:30 > 0:05:33You guys should be learning Jamaican patois, you know.
0:05:33 > 0:05:39One of the first things that you should learn to say in Jamaican patois is "Lord ha' mercy".
0:05:39 > 0:05:40Come on, let me hear you say it, man.
0:05:40 > 0:05:42- Lord ha' mercy!- Respect you.
0:05:42 > 0:05:44- Liam...- Lord ha' mercy.
0:05:44 > 0:05:47Spoken like a true Jamaican! What?!
0:05:47 > 0:05:49Out with the bones, easy-peasy.
0:05:49 > 0:05:55You douse the fish in lime juice and sprinkle over some allspice,
0:05:55 > 0:05:57or pimento as it's called in the Caribbean.
0:05:57 > 0:06:00And, while that's absorbing the flavour,
0:06:00 > 0:06:02fry your chopped vegetables in a little olive oil.
0:06:02 > 0:06:05Straight in with it, my man. Kieran?
0:06:05 > 0:06:09- Are you ready with your padalocious garlic and tomato?- I surely am.
0:06:09 > 0:06:11Well, off you go, in with it.
0:06:12 > 0:06:16- Can you smell that fantastic smell coming, lad?- It's smelling awesome.
0:06:16 > 0:06:19Once that's sizzling away, add two bay leaves,
0:06:19 > 0:06:23the chopped thyme and the Scotch bonnet pepper.
0:06:23 > 0:06:25Right, I'm gonna let that fry through
0:06:25 > 0:06:30until it becomes nice and tender and all the flavours burst through.
0:06:30 > 0:06:33- I think our bananas should be ready now, don't you?- I think so.
0:06:33 > 0:06:37Let's get them off. Kieran, what sort of stuff do you like to cook?
0:06:37 > 0:06:40Pasta dishes, all sorts of veg and stuff.
0:06:40 > 0:06:44Yeah, cool, I love cooking my version of my Rasta pasta.
0:06:44 > 0:06:46Rasta pasta, I like the name.
0:06:46 > 0:06:49Time to add the mackerel to the mix.
0:06:49 > 0:06:51Can you imagine waking up to this?
0:06:51 > 0:06:53- Cor, it'd be yummy. - Absolutely fantastic.
0:06:53 > 0:06:57- All right, Kieran, are you ready with those bananas?- Yeah.- Let's go.
0:06:57 > 0:07:03All we need to do now is to add our final ingredient, our lovely green chopped coriander.
0:07:05 > 0:07:09This is great for breakfast or you can eat it any time of the day.
0:07:09 > 0:07:12It works just as well with potatoes or rice
0:07:12 > 0:07:15if you don't fancy green bananas.
0:07:15 > 0:07:19And could there be a better place to eat mackerel than down on the beach,
0:07:19 > 0:07:24next to the sea it was swimming around in, hours earlier?
0:07:24 > 0:07:28All right, lads, we've caught our own fish, we've cooked our own fish.
0:07:28 > 0:07:31Now tell me, how does it taste?
0:07:31 > 0:07:33- It's definitely hot.- That's hot!
0:07:33 > 0:07:35That's hot.
0:07:35 > 0:07:38- Tastes good.- Tastes good?- Yeah, definitely.- Good. And it's great
0:07:38 > 0:07:41- that you've actually caught it and cooked it yourself.- Yeah, definitely.
0:07:41 > 0:07:43- Kieran?- It's nice with the bananas,
0:07:43 > 0:07:47- nice and sweet, but...pretty spicy. - Come on, man, have a taste.
0:07:47 > 0:07:50I love it, I love spicy food. I love all of it.
0:07:50 > 0:07:52The mackerel, the banana, all of it.
0:07:52 > 0:07:55Do you think you'll be cooking Levi Roots stylee at home now?
0:07:55 > 0:08:01- Certainly will, my wife told me to get the ingredients tomorrow and she'll do it.- Fantastic.
0:08:01 > 0:08:05'I just hope Pete's wife knows how to handle those green bananas.
0:08:09 > 0:08:13'There are significant links between Cornwall and the Caribbean.
0:08:13 > 0:08:17'Sir William Trelawny, who was an early governor of Jamaica,
0:08:17 > 0:08:21'came from Falmouth and gave Cornish names to many Jamaican towns.
0:08:21 > 0:08:25'And there's one popular snack that you'll find all over the Caribbean
0:08:25 > 0:08:29'that has an unmistakable Cornish heritage.'
0:08:29 > 0:08:36The Cornish pasty provided the inspiration for one of my favourite takeaway treats, the Jamaican patty.
0:08:36 > 0:08:42Now I think it's time to return the favour by bringing the patty back to the land of its forefathers.
0:08:44 > 0:08:48'The Chalk family have been making pasties for 60 years
0:08:48 > 0:08:52'and Sarah Chalk is the third generation of a pasty dynasty.
0:08:52 > 0:08:56'I want to see what she'll make of my sunny vegetable patties.'
0:08:56 > 0:08:58- Come on in.- Thank you very much.
0:08:58 > 0:09:01'These patties are perfect picnic food
0:09:01 > 0:09:05'and the flavour to savour is ginger, from the sunshine kit.
0:09:05 > 0:09:10'The delicious vegetable filling also gets some tang from chopped coriander.
0:09:10 > 0:09:14'Now, Sarah is making her traditional Cornish pasties
0:09:14 > 0:09:19'but I'm sure she won't be able to resist my golden vegetarian patties.
0:09:19 > 0:09:26'Like all Jamaican patties, they get their colour from adding turmeric to the shortcrust pastry mix.'
0:09:26 > 0:09:31Well, one thing I know about my patties is that they'll be a little bit more sexier than your pasties.
0:09:31 > 0:09:33It's only cos yours are yellow.
0:09:33 > 0:09:37Well, it's the sunshine of the Caribbean, you know. Yes!
0:09:37 > 0:09:39All right, Sarah, what have you got in your pasties?
0:09:39 > 0:09:42- Well, we put a mixture of potato, onion and turnip.- Yeah.
0:09:42 > 0:09:47Then we put skirt beef on the top, it's not minced, it's always
0:09:47 > 0:09:50diced meat so it's a bit nicer. What have you got in yours, then?
0:09:50 > 0:09:55Well, for my sunshine Jamaican patties I've got a bit of butternut squash,
0:09:55 > 0:09:59I've got some carrots and I've also got some yellow peppers.
0:09:59 > 0:10:04I've actually boiled these for a little bit just to get them soft, nice and juicy.
0:10:04 > 0:10:06Then I add sweet corn to give crunch and
0:10:06 > 0:10:11chopped spring onions, or scallions as they're called in the Caribbean.
0:10:11 > 0:10:16Finally, the grated ginger and chopped coriander for that exotic tang.
0:10:16 > 0:10:18Nice and fresh.
0:10:21 > 0:10:23Double Gloucester cheese for a bit of body.
0:10:23 > 0:10:26I'm gonna add just a little bit of salt and pepper
0:10:26 > 0:10:28and now let's just give it a twirl.
0:10:28 > 0:10:32- It looks lovely and the smell is gorgeous.- Fantastic.
0:10:32 > 0:10:34The smell of the ginger. Mmm, lovely.
0:10:34 > 0:10:39You put the vegetable mixture in the centre of each pastry circle
0:10:39 > 0:10:41and then wrap it up!
0:10:41 > 0:10:45But, while Sarah's crimp goes over the top, Jamaican patties
0:10:45 > 0:10:49have a half moon shape with the crimp around the side.
0:10:51 > 0:10:54A last bit of beautifying with a beaten egg glaze
0:10:54 > 0:10:56and they're all ready for the oven.
0:10:56 > 0:10:57Respect you.
0:11:02 > 0:11:05- In we go.- Fantastic. Bye-bye.
0:11:07 > 0:11:12'Now let's see what the old-school pasty eaters of Falmouth have to say about Jamaican patties.
0:11:12 > 0:11:14'I hope they'll be polite.'
0:11:14 > 0:11:16That is bloody good.
0:11:16 > 0:11:18- Full of Caribbean sunshine. - I like it.
0:11:18 > 0:11:22- I could eat them all day long. - Fabulocious. That's fantastic.
0:11:22 > 0:11:26- Smells gorgeous. What have you put in the pastry to make it yellow? - Turmeric.- Mmm.
0:11:26 > 0:11:31Can you feel sunshine going through because it's sunshine flavours and colours and everything like that.
0:11:31 > 0:11:34- That was what I was gonna say, yeah. - It's making me want more.
0:11:34 > 0:11:37- Can we have another one to share? - Yeah.- Oh, thank you.
0:11:37 > 0:11:39That's so brilliant.
0:11:40 > 0:11:41Wow!
0:11:42 > 0:11:46Sarah, there is one verdict that really counts. Yours!
0:11:46 > 0:11:48So I've saved my final patty for you.
0:11:48 > 0:11:51- Will you have a go and tell me what you think?- Course I will.- Brilliant!
0:11:51 > 0:11:53Lovely.
0:11:53 > 0:11:55Mmm.
0:11:58 > 0:12:01- Mmm, very good. - Good?- Mmm.- Fantastic.
0:12:01 > 0:12:05It's gingery and spicy. Very nice.
0:12:09 > 0:12:10Spread the message and move on.
0:12:10 > 0:12:12Yeah...
0:12:15 > 0:12:19Next stop is Bristol, where's there's a local Caribbean restaurant
0:12:19 > 0:12:23that's already turning on the locals to the flavours I love.
0:12:23 > 0:12:29'Beverley Forbes was born in Bristol but grew up eating her mother's Jamaican food.'
0:12:29 > 0:12:31Thanks so much for coming down.
0:12:31 > 0:12:34'Her restaurant is popular with the city's West Indian community
0:12:34 > 0:12:38'but she has lots of customers who are new to Caribbean food too.
0:12:38 > 0:12:43'She's going to give a British favourite, steak and chips, a whole new wardrobe,
0:12:43 > 0:12:48'dressing it up in a spicy sauce and using sweet potatoes for the chips.
0:12:48 > 0:12:53'And she will also be cooking with a fabulous Caribbean fruit called ackee.'
0:12:53 > 0:12:55I'm just de-blinging my bling here.
0:12:55 > 0:12:58I can see you're getting prepared, I like it!
0:12:58 > 0:13:02- What can I do, have you got any jobs for me?- If you just slice those onions up for me.
0:13:02 > 0:13:08Tell me, Bev, where did the recipe for this Caribbean pepper steak come from?
0:13:08 > 0:13:10This actually came from my mum.
0:13:10 > 0:13:13- Your mum. - I wasn't really a beef person.
0:13:13 > 0:13:16- The sauce was the thing that I loved more than anything.- Yes.
0:13:16 > 0:13:19And so when you combine all these wonderful ingredients
0:13:19 > 0:13:23with the scallion and the thyme there's a wonderful marriage going on in the pot.
0:13:23 > 0:13:26When you put the beef in it, it just seals it.
0:13:26 > 0:13:28- Absolutely.- And it's wonderful.
0:13:28 > 0:13:32'When she moved into this restaurant, Beverley inherited what's known as
0:13:32 > 0:13:35'a Chinese range, designed for wok cooking.
0:13:35 > 0:13:38'She discovered woks are well suited to Caribbean cuisine.'
0:13:38 > 0:13:43It's an incredibly quick way of cooking food. You get really good distribution of heat.
0:13:43 > 0:13:47The food can be cooked just as well as we'd do it traditionally at home
0:13:47 > 0:13:48but it'll be done a lot quicker.
0:13:48 > 0:13:51'So to start off that spicy sauce
0:13:51 > 0:13:56'sweet peppers, garlic and onions go into the wok.'
0:13:56 > 0:13:58Do you want me to show you how to do it with style?
0:13:58 > 0:14:02All right, essentially, you just get your spoon and the wok
0:14:02 > 0:14:04and you're just flipping.
0:14:04 > 0:14:05Now she's told me!
0:14:05 > 0:14:08Put some music on and dance with it.
0:14:08 > 0:14:11And, at this point now, I would add the tomatoes.
0:14:11 > 0:14:14- I need you to put some thyme in there.- Just chuck it all in, yeah?
0:14:14 > 0:14:16Just chuck it in,
0:14:16 > 0:14:21- and I also need you to put in a good slug of soy sauce.- A good slug.
0:14:21 > 0:14:23- All right.- Is that cool?
0:14:23 > 0:14:27Yeah. Put that in, my darling. Aren't you gentle? Just chuck it in!
0:14:29 > 0:14:34We don't need to use vegetable stock or beef stock or anything because you've got enough flavours here.
0:14:34 > 0:14:38- Everything's in here.- Exactly. So if we just use what's in there.
0:14:38 > 0:14:41- How much water?- About half of that, put that in there.
0:14:41 > 0:14:46Then we'll mix it and see what happens. That is beautiful.
0:14:48 > 0:14:52Now it's my turn to do some cooking. I'm now gonna cook the steak.
0:14:52 > 0:14:57'This needs hardly any oil. Just rub it in and sear it in a very hot pan.'
0:14:57 > 0:15:01Then you can cook it whether you want it rare, medium or well done.
0:15:01 > 0:15:05- And in the Caribbean we like our food well done.- Well done!
0:15:05 > 0:15:09'Once the steak is cooked to your liking, transfer it to the wok.'
0:15:09 > 0:15:11Then just mix it all up together.
0:15:11 > 0:15:15- You can actually pour the sauce over the steak as well.- I see, yeah.
0:15:15 > 0:15:17Bathe it in that lovely sauce.
0:15:17 > 0:15:19Bathe it. Bathe it.
0:15:19 > 0:15:22'That's the steak. On to the chips.'
0:15:22 > 0:15:26The sweet potatoes that I'm gonna be using are white sweet potatoes.
0:15:26 > 0:15:30People know sweet potatoes as being those lovely orange sweet potatoes.
0:15:30 > 0:15:32I just find they hold too much water.
0:15:32 > 0:15:35These are nice and dry and knobbly.
0:15:35 > 0:15:38- Knobbly!- They are, aren't they? They're very knobbly.
0:15:38 > 0:15:42Nice and knobbly. All right, Bev, where would you get hold of these?
0:15:42 > 0:15:44- Because these are not available everywhere.- No, they're not.
0:15:44 > 0:15:48If people want them, they should be able to get them.
0:15:48 > 0:15:51If they can't find them, use an orange sweet potato.
0:15:52 > 0:15:56'Blanch the chips in boiling water for four minutes.
0:15:56 > 0:15:58'Dry them off and return to the wok.'
0:16:00 > 0:16:02And all we need to do then, Levi,
0:16:02 > 0:16:05is just pop the potatoes into that oil. All right?
0:16:05 > 0:16:08'Sweet potatoes have a really rich flavour
0:16:08 > 0:16:12'and give traditional chips a tropical makeover.'
0:16:12 > 0:16:16- Ready?- You carry on, my darling, always ready.
0:16:16 > 0:16:19'Supercharged steak and chips.
0:16:19 > 0:16:22'Perfect British-Caribbean fusion food.'
0:16:25 > 0:16:27Mm-mm.
0:16:27 > 0:16:29Mmm! Mmm!
0:16:29 > 0:16:31That's so good!
0:16:31 > 0:16:33- That is so good.- That's wonderful.
0:16:33 > 0:16:35And the sauce tastes so wonderful,
0:16:35 > 0:16:38because in the Caribbean sauce makes the dish, doesn't it?
0:16:38 > 0:16:41Definitely. Do you know what as well, Levi?
0:16:41 > 0:16:45- This has been made with love. - It's been made with love. I feel a whole lot of love going on there.
0:16:45 > 0:16:47Wonderful.
0:16:47 > 0:16:49Mmm.
0:16:49 > 0:16:52'If you're feeling adventurous,
0:16:52 > 0:16:56'another truly Caribbean complement to steak is ackee.
0:16:56 > 0:16:59'Ackee is a fruit originally from West Africa
0:16:59 > 0:17:02'that is now as Jamaican as reggae music and rum punch.
0:17:02 > 0:17:07'The edible part is the delicate flesh beneath the large black seeds,
0:17:07 > 0:17:11'and it is so fragile it's only available in the UK in a tin.
0:17:11 > 0:17:13'It's a real treat
0:17:13 > 0:17:18'and Beverley makes a dish that combines ackee with mushrooms.'
0:17:18 > 0:17:22In Jamaica, their national dish is ackee and salt fish.
0:17:22 > 0:17:25But, because we doing this with the peppered steak, the salt fish
0:17:25 > 0:17:30wouldn't really go well with that, but mushrooms and steak, wonderful.
0:17:30 > 0:17:33'It's back to the wok, with more chopped onion,
0:17:33 > 0:17:35'sweet peppers and tomatoes,
0:17:35 > 0:17:39'but this time add large quartered button mushrooms for a bit of chew.'
0:17:40 > 0:17:42You want the mushrooms to cook,
0:17:42 > 0:17:45but we're not gonna get them to break up.
0:17:45 > 0:17:50I'm gonna add to that just a couple of pinches of salt,
0:17:50 > 0:17:53a pinch of black pepper, one spring onion,
0:17:53 > 0:17:58- and now for our magic ingredient, the ackee.- Bring it on.
0:17:58 > 0:18:01I'm just gonna shake some ackee into here. Remember, Levi,
0:18:01 > 0:18:03you don't wanna mix it up too much.
0:18:03 > 0:18:05If I pick a piece of ackee up now,
0:18:05 > 0:18:08you can see it breaks up very quickly.
0:18:08 > 0:18:11So when you're cooking with it don't manhandle it.
0:18:11 > 0:18:15Treat it like you would a good lady, and it will be fine.
0:18:15 > 0:18:18- The ackee will love you back. - Definitely. Without a doubt.
0:18:18 > 0:18:21The mushrooms are cooked wonderfully.
0:18:21 > 0:18:23Mmm.
0:18:23 > 0:18:25- And the ackee just melts away. - Oh, it's brilliant.
0:18:25 > 0:18:29Can you taste the creaminess in that ackee? It's wonderful, isn't it?
0:18:29 > 0:18:33Well, Bev, thank you very much. Respect due.
0:18:37 > 0:18:40That taste takes me straight back to Jamaica.
0:18:42 > 0:18:48But there's another classic Caribbean ingredient that is just as close to my heart as ackee.
0:18:48 > 0:18:53I love all ingredients that give Caribbean food its unique flavours,
0:18:53 > 0:18:58but there is one that I think is a genuine superstar, a real world champion -
0:18:58 > 0:19:00the Scotch bonnet pepper.
0:19:01 > 0:19:06Scotch bonnets could really enhance the great food we have in the UK,
0:19:06 > 0:19:09but you have to learn to treat them with respect.
0:19:09 > 0:19:14The frustrating thing is, they're not as widely available as they deserve to be.
0:19:14 > 0:19:19I found some on sale in a deli in Bristol's St Nicholas Market.
0:19:19 > 0:19:23I wanna show you just how strong a Scotch bonnet really is.
0:19:23 > 0:19:29Now, the intensity of a chilli is measured by the amount of sugared water it would take
0:19:29 > 0:19:31to dilute it so it doesn't taste hot.
0:19:31 > 0:19:34That's known as the Scoville rating.
0:19:35 > 0:19:38These are the red and green peppers
0:19:38 > 0:19:41you can most commonly find in supermarkets.
0:19:41 > 0:19:49It would take 28 litres, or three-and-a-half buckets of water, to dilute just one of these.
0:19:49 > 0:19:54But the Scoville rating for the average Scotch bonnet is 80 times more intense.
0:19:54 > 0:19:57It would take 2,100 litres,
0:19:57 > 0:20:02or an incredible 262 buckets of water, to tame this beast.
0:20:02 > 0:20:06That's a massive 3,696 pints!
0:20:07 > 0:20:11But don't use pints of beer, because alcohol will actually wash the heat
0:20:11 > 0:20:13further down into your taste buds.
0:20:13 > 0:20:15Cheers.
0:20:17 > 0:20:20But Scotch bonnet is not just about the heat,
0:20:20 > 0:20:23it's also about the intense flavours,
0:20:23 > 0:20:27and I'm gonna show you how to get the best out of your Scotch bonnet.
0:20:27 > 0:20:33OK, let's grab ourselves a nice, lovely, fresh Scotch bonnet, cos it's all about the seeds.
0:20:33 > 0:20:36Get rid of the seeds and you get rid of the heat
0:20:36 > 0:20:40and you just have lovely Scotch bonnet flavours.
0:20:40 > 0:20:43Even minus their seeds, these peppers are warm.
0:20:43 > 0:20:48But they also add a lovely sweet, fruity tang to food.
0:20:48 > 0:20:50Now I've got it beautifully fine,
0:20:50 > 0:20:54I wanna wake up the good people of Bristol with a little experiment.
0:20:54 > 0:20:57'I'm going to ask them if they can taste
0:20:57 > 0:21:01'the flavour of the Scotch bonnets, as well as feel their warmth.'
0:21:01 > 0:21:04What I've got in here is the traditional British egg mayonnaise,
0:21:04 > 0:21:07one of the most popular sandwich fillers.
0:21:07 > 0:21:10What I wanna do is just to spice it up a little bit
0:21:10 > 0:21:12with my hot Scotch bonnet pepper.
0:21:13 > 0:21:18And I'm letting my tasters add as much, or as little, as they fancy.
0:21:18 > 0:21:21It's got quite a kick, hasn't it? Whoo!
0:21:22 > 0:21:26It can take a moment to really appreciate the flavour.
0:21:26 > 0:21:28Oh, my God, it's hot!
0:21:28 > 0:21:29Serious!
0:21:29 > 0:21:31Yes! Whoo!
0:21:31 > 0:21:33It's got lots of flavour to it.
0:21:33 > 0:21:37It doesn't just burn your mouth out. It's got a really nice taste to it.
0:21:37 > 0:21:42- Citrusy. Fruity.- Remove the seeds and you've got the flavour.- Gorgeous. Absolutely stunning.
0:21:42 > 0:21:43Lively.
0:21:43 > 0:21:45There.
0:21:45 > 0:21:48- Powerful.- Powerful, yes?- Yeah, man. - But not too overbearingly powerful?
0:21:48 > 0:21:51No, you can still taste the egg mayonnaise, which is good.
0:21:51 > 0:21:53How is that?
0:21:53 > 0:21:55HE LAUGHS
0:21:55 > 0:21:56- That is nice.- Isn't that nice?
0:22:03 > 0:22:06- Don't cover your mouth. - You're not gonna fall over, are you?
0:22:06 > 0:22:09- Yeah.- Nice one. Cheers.
0:22:09 > 0:22:11Give me five, up there.
0:22:11 > 0:22:18That was absolutely fantastic. Most people love it, some didn't, but all agree that it was about the flavours.
0:22:18 > 0:22:22And do you know what? Most importantly, nobody needed an ambulance.
0:22:41 > 0:22:45During the '50s and '60s, thousands of young Jamaicans
0:22:45 > 0:22:49sailed out of Kingston Harbour, bound for a new life in the UK.
0:22:50 > 0:22:55For some, one of the ways they could bring a bit of their homeland with them
0:22:55 > 0:22:57was to grow their own Caribbean food.
0:22:58 > 0:23:04Granville Prendergast has had an allotment in Bristol since he first came over from Jamaica.
0:23:04 > 0:23:07It's a bit early in the year for any of his Caribbean produce,
0:23:07 > 0:23:10but he's got some handsome leeks that are ready.
0:23:12 > 0:23:17- Lord ha' mercy. I'll cook something nice for you now. - I hope so.- Respect due.
0:23:17 > 0:23:18Man, this is so cool.
0:23:18 > 0:23:21I'm gonna be doing my Ital soup.
0:23:21 > 0:23:23The best thing about it is that I'll be using some leeks
0:23:23 > 0:23:29grown by Master Granville here at his allotment and I haven't done that since I was in Jamaica.
0:23:29 > 0:23:32Like growing fresh from the ground, straight into the pot.
0:23:32 > 0:23:37Ital soup is mouth-wateringly spicy, using sweet potatoes,
0:23:37 > 0:23:40crunchy Caribbean greens called callaloo,
0:23:40 > 0:23:44and our usual suspects from the sunshine kit -
0:23:44 > 0:23:47Scotch bonnet, thyme and ginger.
0:23:48 > 0:23:54Master Granville is holding an allotment party tonight, and this soup is guaranteed to warm things up.
0:23:57 > 0:24:01Ital is a Rastaman's word, taken from vital.
0:24:01 > 0:24:05And really, it's just saying that it's the Rastaman's style of eating vegan.
0:24:05 > 0:24:09Completely fresh, completely natural.
0:24:09 > 0:24:13I'm gonna start with the leeks grown by Master Granville
0:24:13 > 0:24:17here on his own allotment, fresh out the ground.
0:24:18 > 0:24:22Chop your leeks thickly, as it will add texture to your soup.
0:24:25 > 0:24:27Now I'm adding half a block of coconut cream.
0:24:27 > 0:24:31You can use coconut milk or you can use it in its block style.
0:24:31 > 0:24:35Up to you, whatever makes it easy for you.
0:24:35 > 0:24:39I think that should be ready to drop these fantastic leeks in.
0:24:39 > 0:24:42That is proper.
0:24:43 > 0:24:47To give the soup body, add what we called the hard food -
0:24:47 > 0:24:49chick peas and two sweet potatoes.
0:24:50 > 0:24:52How you doing, Master Granville?
0:24:52 > 0:24:56- All right, man.- Lord ha' mercy, things are going good here. - That's great.
0:24:56 > 0:25:00It's best to cut up your vegetables small,
0:25:00 > 0:25:03cos you don't wanna be waiting a long time around for things to cook.
0:25:03 > 0:25:05Let's get them in.
0:25:09 > 0:25:10Yeah.
0:25:10 > 0:25:13A few more Ital ingredients -
0:25:13 > 0:25:17lovely chopped fresh ginger and a clove of finely chopped garlic.
0:25:18 > 0:25:21Next, I'm gonna be adding a piece of thyme. Master Granville, sir.
0:25:21 > 0:25:24Can I have this piece of thyme that's come from your garden, sir?
0:25:24 > 0:25:27- Take as much as you want. - Brilliant, thank you very much.
0:25:27 > 0:25:29Dash it in there.
0:25:30 > 0:25:34Let's add my Scotch bonnet, which is so special to me.
0:25:34 > 0:25:35Just chop it nicely.
0:25:38 > 0:25:40Now for the callaloo.
0:25:40 > 0:25:42Callaloo is similar to spinach,
0:25:42 > 0:25:47but with a more robust flavour, closer to kale or spring greens.
0:25:47 > 0:25:50Get your callaloo, twist it and turn it.
0:25:50 > 0:25:53Here you go. Yeah.
0:25:53 > 0:25:57It's fantastic - old Master Granville told me how he grows callaloo
0:25:57 > 0:26:00right here on his allotment.
0:26:00 > 0:26:01That's cool.
0:26:04 > 0:26:06This is so good.
0:26:08 > 0:26:13You could add salt to it, but I'm not, because this is Ital and Ital don't have salt.
0:26:13 > 0:26:15So that should be about ready now, because I know
0:26:15 > 0:26:19Mr Granville is very hungry, and I've got to make a dessert.
0:26:20 > 0:26:22I'm expecting a hungry crowd to turn up any moment,
0:26:22 > 0:26:27and Master Granville's obviously keen to put on quite a show as well.
0:26:27 > 0:26:30Mr Granville, sir, you still feel hungry, sir?
0:26:30 > 0:26:34- You have anything I can eat? - Yes, soon be ready for you, sir. I'm just making the dessert.
0:26:34 > 0:26:37I'm making hot, hot banana.
0:26:38 > 0:26:42Now, this super simple sweet is always a hit with the kids.
0:26:44 > 0:26:46Mix together some brown sugar,
0:26:46 > 0:26:50powdered ginger, cinnamon and grated nutmeg.
0:26:51 > 0:26:54Slice your banana lengthways,
0:26:54 > 0:26:58gently prize it open and sprinkle in the mixture.
0:26:58 > 0:27:01And then tuck in a slice of butter.
0:27:01 > 0:27:06- Mr Granville, sir, you're looking nice and relaxed there. - That's true.
0:27:06 > 0:27:10Finally, squeeze over some lime juice, wrap it in tinfoil
0:27:10 > 0:27:12and put it on the barbecue.
0:27:12 > 0:27:15Let that cook away for 12-15 minutes.
0:27:15 > 0:27:19Halfway through, turn them over and they will be fantastic.
0:27:30 > 0:27:33'I don't know what's warming up people more, the bonfire
0:27:33 > 0:27:38'or the high-octane Ital soup with its Scotch bonnet pepper.
0:27:38 > 0:27:40'But what did Master Granville think?'
0:27:40 > 0:27:42Not bad at all. Not bad at all.
0:27:42 > 0:27:46LAUGHTER Coming from you, that's a compliment.
0:27:46 > 0:27:48# Carry me ackee go a Linstead Market
0:27:48 > 0:27:51# Not a quatty would sell
0:27:51 > 0:27:54# Carry me ackee go a Linstead Market
0:27:54 > 0:27:57# Not a quatty would sell
0:27:57 > 0:28:00# Lord, what a night, not a bite
0:28:00 > 0:28:03# On that Saturday night... #
0:28:03 > 0:28:07Next week, I travel to the Scottish island of Mull to bring sunshine flavours to seafood.
0:28:07 > 0:28:12- Can you feel the Caribbean wind in your hair?- It's...fantastic.
0:28:13 > 0:28:19And live out my boyhood dreams of hitting a six in Leeds, and laying on a stunning Caribbean cricket tea.
0:28:42 > 0:28:44Subtitles by Red Bee Media Ltd
0:28:44 > 0:28:47E-mail subtitling@bbc.co.uk