Trini Corn Soup, Pepper Sauce and Fried Bakes - James Martin Chef

Ingredients

• 1 lime
• 12 medium-sized red scotch bonnet peppers, stems removed, roughly chopped (use gloves)
• Small bunch coriander
• 1 large bulb garlic, cloves only
• 150ml white wine vinegar
• 1 ½ heaped tbsp caster sugar
• 1 tbsp American mustard
• 1 small thumb-sized piece root ginger, peeled and roughly chopped
• ½ papaya, peeled, seeded and roughly chopped
• 2 tbsp olive oil
• 1 small pack of shredded ham hock (or use bacon lardons) about 100g
• 2 garlic cloves crushed
• 3 spring onions
• 2 large sprigs of thyme
• 3 medium sized carrots, quartered
• 4 corn cobettes (or 2 corn on the cobs, halved)
• 400ml tin coconut milk
• 1 red scotch bonnet pepper, unpierced
• 1 vegetable stock cube, crumbled
• ¾ mug (around 200g) split lentils
• ½ pack (about 200g) gnocchi
• 200g self-raising flour
• 1 tsp baking powder
• Small knob of butter
• Oil for coating and frying
• Micro coriander
• Fresh chillies
• Chives
• For the Pepper Sauce (make as far in advance as possible for a better flavour), boil the lime in a small pan of water until soft and tender, about 10 minutes.Let cool.
• To serve, plate up the soup then drizzle over drops of Pepper Sauce (your home-made, or other scotch bonnet based one) and garnish, serving alongside the Fried Bakes, if you wish.