1 Scotch bonnet chilli, pierced
1 large carrot, peeled and grated
handful fresh coriander leaves, roughly chopped (optional)
1 tsp garlic powder
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and grated
2 large onions, sliced
4 large potatoes, cleaned, unpeeled and cubed
150g/5½oz (roughly ¼) red cabbage, finely shredded
4 spring onions, thinly sliced
1 tsp dried thyme
200g/7oz (roughly ¼) white cabbage, finely shredded
2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar
1 green jalapeño, chopped (optional)
1 tbsp tomato ketchup
50²µ/1¾´Ç³ú mayonnaise
salt and freshly ground black pepper
1 tbsp ground cumin
1 tbsp runny honey
1 tbsp olive oil
1 tsp fine salt
2 tbsp all-purpose seasoning
2 tbsp vegetable oil
4 vegetable stock cubes, crumbled
50²µ/1¾´Ç³ú soured cream
1.5kg/3lb 5oz beef short ribs