Jamaican corn stew you could always make this the day before

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There is plenty of vibrant color and a lot of heat in this vegetable dish. This is good on its own or with plain boiled rice and, to change it up, you may wish to add some chorizo or chicken.
2 tbsp olive oil

 2 onions, finely chopped

 salt and freshly ground black pepper

 3 garlic cloves, finely chopped

 1 tsp cayenne pepper

 3 corn cobs, cut into slices about

 1⁄2in (1cm) thick

 2 red bell peppers, seeded and roughly chopped
3 sweet potatoes, peeled and diced

 3⁄4 cup yellow split peas

 1⁄2 cup hot vegetable stock for the slow cooker (1 cup for the traditional method)

 14oz (400ml) can coconut milk

 small handful of thyme

 1 Scotch bonnet chile, left whole


 in the slow cooker    PREP 20 MINS COOK 10 MINS PRECOOKING;
AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS

 Preheat the slow cooker, if required. Heat the oil in a large, heavy Dutch oven over medium heat, add the onions, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the

 garlic and cayenne pepper, and cook for 1 minute. Add the corn, peppers, and sweet potatoes and turn so it is all coated evenly. Then stir in the split peas and a little of the stock.

 Transfer the mixture to the slow cooker. Pour in the coconut milk and the remaining stock. Add seasoning, the thyme, and the Scotch bonnet, then stir, cover with the lid, and cook on auto/low

 for 6–8 hours or on high for 3–4 hours.

 Remove the Scotch bonnet, taste, and season as required. Ladle into warmed bowls and serve with rice and some lime wedges on the side.

 traditional method    PREP 20 MINS COOK 1½–2 HRS

 Preheat the oven to 325°F (160°C). Heat the oil in a large Dutch oven over medium heat, add the onions, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and

 cayenne pepper, and cook for 1 minute. Add the corn, peppers, and sweet potatoes and turn so it is all coated evenly. Then stir in the split peas and a little of the stock.

 Bring to a boil, then add the remaining stock and coconut milk. Bring back to a boil, reduce to a simmer, season, and add the thyme and the Scotch bonnet. Cover and put in the oven to cook

 for 11⁄2–2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.

 Remove the Scotch bonnet, taste, and season as required. Ladle into warmed bowls and serve with rice and some lime wedges on the side.

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