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Corned beef and cabbage
Fruit and vegetables
1 large
onion
, sliced
¼
white cabbage
, finely shredded
½ red
pepper
, thinly sliced
3
chives
3 sprigs
parsley
, leaves and stems
3 sprigs
coriander
, leaves and stems
1 large
garlic
clove, peeled and finely chopped
squeeze
lime juice
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
1 thumb-sized piece
ginger
, peeled
½ green
papaya
, flesh only, skin and seeds removed
Tins, packets and jars
1 tbsp tomato
ketchup
250g/9oz
corned beef
, in large flakes
150g/5½oz
rice
, cooked according to packet instructions
1 tbsp yellow
mustard
Cooking ingredients
2 tbsp vegetable or
olive oil
generous pinch
sugar
generous splash
balsamic vinegar
1½ tbsp
caster sugar
Dairy, eggs and chilled
1 heaped tbsp
butter
(salted or unsalted)
2–3 free-range
eggs
Other
pinch salt
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