1. Preheat the oven to 160\140 fan.
2. In a large ovenproof and hobproof casserole dish add 2 Tbsp Olive oil and gently heat.
3. Add chopped onion, garlic, ginger, leeks and gently fry to soften.
4. Add the tin of tomatoes, chilli flakes and curry powder.
5. Dissolve the stock cube in a jug of 1ltr boiling water and stir in the tomato puree salt and pepper.
6. Add the stock to the tomato dish and add the scotch bonnet.
7. Simmer on top of the hob for 30 minutes no lid.
8. Remove from the hob and stir in the tin of black eyed beans, cover with a lid and place in the oven for a further 30 minutes until the beans are nice and soft. ( longer ilf required )
9. Mix the cayenne pepper, nutmeg and black pepper in a flat dish.
10. Slice the plantain diagonally approx 1 centimetre thick and dip each side into the nutmeg mix.
11. Heat the sunflower oil in a frying pan and carefully add the coated spiced plantain slices and fry each side until golden and crispy, set aside on kitchen paper to drain any excess oil.
12. Serve the plantain on top of a bowl of the bean stew with a flatbread ( see recipe link )

Top tips....

This stew makes a delicious side for barbequed meats and veg, and can be heated up on the griddle, and also gets better with age, try it a few days after.

Add all the ingredients together and place on top of the bbq (safely) and leave to cook for a few hours.

Serve up with toasted flatbreads to scoop up the stew ( no spoons needed!! )

Try it in a toastie, or wrap with a salad and natural yoghurt you will not be disappointed.

On a jacket potato or with plain long grain rice.

All the ingredients are readily available in the "world" aisle in most large supermarkets, and small local grocery stores.