100²µ/3½´Ç³ú French beans, trimmed, cut in half
1 Scotch bonnet chilli, seeds removed, chopped
300²µ/10½´Ç³ú carrots, peeled, cut into equal-sized pieces
1-2 limes, juice only
75²µ/2½´Ç³ú desiccated coconut, just covered with boiling water and set aside to soak for 30 minutes
4 garlic cloves, peeled, crushed to a paste with the edge of a knife
4cm/1½in piece fresh root ginger, peeled, finely chopped or grated
1 lime, juice only
2 red chillies, cut in half, seeds removed, very finely sliced
2 ripe mangoes, peeled, stones removed, julienned
handful fresh mint leaves
3 onions, peeled, finely chopped
300²µ/10½´Ç³ú parsnips, peeled, cut into equal-sized pieces
400g/14oz small waxy potatoes, halved lengthways
200g/7oz baby spinach leaves, washed
300²µ/10½´Ç³ú sweet potatoes, peeled, cut into equal-sized pieces
2 tbsp tomato ±è³Ü°ùé±ð
2 fresh bay leaves
½ tsp freshly ground black pepper
salt and freshly ground black pepper
pinch soft dark brown sugar
75²µ/2½´Ç³ú cashew nuts, crushed, plus extra, chopped, to serve
2 tsp caster sugar
1 cinnamon stick, broken in half
1½ tsp ground coriander
½ tsp mustard seeds
pinch salt
1 litre/1¾ pints vegetable stock, or water
2 tbsp sunflower oil, or groundnut oil
1 tsp ground turmeric
4 tbsp double cream
½ tbsp rum