½–1 roasted Scotch bonnet chilli (see Tip), seeds removed
avocado mashed with mayo and pesto, topped with Parmesan shavings
1 garlic clove, crushed
3 ripe plantains
8 corn on the cobs
Β½ x 400g tin chickpeas, drained
3 tbsp dark tahini
salt and freshly ground black pepper
roasted cashew nuts (optional)
1 tbsp ground cinnamon
Β½ tbsp ground cumin
olive oil, for coating
1–2 tbsp olive oil
1 tbsp smoked paprika
butter, for basting
spicy tomato salsa