West Indian Pepperpot with Spiller’s Dumplings Recipe | Food Network UK

Name: West Indian Pepperpot with Spiller’s Dumplings Recipe | Food Network UK
Total time: 40 min
Ingredients: 2 tbsp vegetable oil; 1 whole Spanish onion, finely diced; 2 garlic cloves, finely minced; 6 sprigs of thyme; 8 allspice berries; 2 bay leaves; 1 whole Scotch bonnet (leave whole, making a 0.5 cm slit in the bottom, too small for the chilli seeds to fall out); 400g sweet potatoes, cut into 4cm cubes; 2 medium-sized carrots, finely diced; 400g butternut squash (or acorn / onion squash); 300g mushrooms (whichever you can find, wild mushrooms give the soup a deeper flavour); 1 x 400g tin of butter beans, drained and rinsed; 1 litre vegetable stock; 1 x 400ml can of coconut milk; 200g fresh spinach; Salt; pepper; 100g flour; 1 tsp thyme leaves; 40ml water

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This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to people.

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Ingredients

2 tbsp vegetable oil
1 whole Spanish onion, finely diced
2 garlic cloves, finely minced
6 sprigs of thyme
8 allspice berries
2 bay leaves
1 whole Scotch bonnet (leave whole, making a 0.5 cm slit in the bottom, too small for the chilli seeds to fall out)
400g sweet potatoes, cut into 4cm cubes
2 medium-sized carrots, finely diced
400g butternut squash (or acorn / onion squash)
300g mushrooms (whichever you can find, wild mushrooms give the soup a deeper flavour)
1 x 400g tin of butter beans, drained and rinsed
1 litre vegetable stock
1 x 400ml can of coconut milk
200g fresh spinach
Salt
pepper
100g flour
1 tsp thyme leaves
40ml water