Fast and Fabulous Rasta Ragù

Rustling up scrumptious meals with odd bits and pieces is as old as cooking. If you doubt it, look a pizza right in the eye and you’ll see a happily muddled together bunch of stuff: a lonesome tomato sliced up teamed with olives and anchovies sitting on a circle of bread dough brushed with tomato sauce and covered in melted cheese. The result of this unexpected combination is a worldwide culinary success.

So, dare to be bold! The remains of yesterday's roast ham will be today’s hit if, like Jamaican mamas, you upgrade them to a succulent spicy surprise.

To get into the mood, slap on a Rasta hat and play your favourite Bob Marley songs. Moving to the reggae beat will help you concoct the pride of Kingston and Winston’s weakness.

Cut the poor ham into small bits. Ditto for 2 bacon rashers. Peel and chop 1 onion and 2 cloves of garlic*. Peel and grate 3 cm fresh ginger.

Heat a large pan over medium heat for a few minutes, then add in a coating of cooking oil. Sauté the onion till translucent. Add the garlic and stir, then the grated ginger, ¼ teaspoon Cayenne pepper and ½ teaspoon thyme. Add the ham and bacon.

Don’t forget to sing while merrily stirring the lot with a wooden spoon. Dump 1 can kidney beans, drained, and 1 can coconut milk into the pan, bring to boil and then, immediately turn the heat down to the minimum. Cook on low heat for one minute. Jazz your mixture up with a few coriander leaves or some parsley to make it pretty.