Jamaican Inspired Coconut Corn Soup

Meanwhile, halve, peel and chop the onion into small pieces.

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and pepper to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

Add the garlic and the ginger puree. Fry for 1 min.

Add the red split lentils, sweetcorn, coconut milk, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts) to the pan. Bring to a boil, then lower the heat and cover with a lid.

Simmer until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

While everything's cooking, to make the roti, unroll the puff pastry (see ingredients for amount) onto a clean, lightly floured surface.

Remove the paper, then tightly roll the pastry back up. Cut the pastry lengthways into equal-sized pieces (1 per person).

Stand a piece up onto one of the cut sides. Using the palm of your hand, press it down to make a flat disc. Sprinkle over a little flour.

Roll the dough into an even circle approximately 18-20 cm in diameter using a rolling pin. Repeat with the remaining pastry piece(s).

Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins. 

Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn. Lower the heat or flip again if needed. 

Transfer to a plate and leave to cool, 1 min.

Bringing your hands together as if clapping with the roti in the middle, slap the bread together (careful, it'll be hot). TIP: This technique allows the steam to escape, will keep the roti crispy and will separate the layers. 

Repeat with the remaining rotis.