1. Heat the oil in a pan, add the onion and celery and cook for 2-3 minutes. Add the soup mix, the sweet potato, the tomatoes, the coconut milk and the water.

2. Cook for 15-20 minutes untill the vegetables are just tender. 3. Add the black eye peas and season to taste with the hot pepper sauce.

1. cook pasta as packet instructions, pour off water and set aside.

2. Heat margarine in a pan.

3. stir fry frankfurters for 2-3 minutes then saute onions, sweet pepper, string beans and carrots. Add tomato ketchup and sugar. Drain liquid from sweetcorn and add. Mix well until thoroughly heated.

4. Toss in pasta and allow to heat for an additional 3 minutes.

1. Score the flesh of the chicken and place in a shallow dish. Add salt to taste.

2. Mix together the remaining ingredients and pour over the chicken. Marinate for at least 2 hours, turning occasionally, or in the refridgerator overnight.

3. Place the chicken on the grill for 25-30 minutes turning frequently, basting with any remaining marinade until cooked.

1. Heat butter in a heavy saucepan, add onion and garlic, stir gently until soft.

2. Mix spices and seasoning to a paste with vinegar and tomato ketchup.

3. Add mixture to the pan and fry for 3 minutes, stirring continuously.

4. Stir in Grace coconut milk and simmer for 10 minutes. Add prawns and allow to cook in sauce for 5 minutes.

5. Transfer to a heated serving dish and serve immediately.

1. Drain the liquid from the can of beans and place beans into a large pot. Add the can of coconut milk and 550ml of water or, enough water to make 1,250ml of liquid. Bring to the boil.

2. Add chopped onions, spring onion, garlic, thyme, sugar and bring to the boil on medium heat for 15minutes. Salt and pepper to taste.

3. Wash rice and add, stir for a minute. Bring to the boil then reduce heat to low.

4. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or untill rice is cooked. Remove scotch bonnet pepper before serving.

This recipe can also be made using other peas.