Jamaican bully beef

• sunflower oil↗1 tbsp tbsp

  for frying

• onion↗1

  finely chopped

• spring onion↗1

  finely sliced

• garlic cloves↗2

  finely chopped

• thyme↗2 whole sprigs

  2 whole sprigs

• scotch bonnet chilli↗½

  deseeded and finely chopped (you can adjust this according to your spice levels)

• tomato↗1 large

  chopped

• pepper↗1

  cored and finely chopped

• corned beef240g can g
• ketchup↗2 tbsp tbsp
• white rice↗cooked

  cooked

Step-by-step instructions

1. 1

   In a frying pan, heat oil over medium-low heat. Once hot, stir in the onion, spring onion, garlic, thyme and scotch bonnet. Cook for 8 mins until the onions have softened slightly. Add the tomato and pepper and cook for 4-5 mins until everything is tender.

2. 2

   Increase the heat to medium-high and add the corned beef, breaking it up in the pan with a wooden spoon before stirring in the ketchup and ½ tsp freshly ground black pepper. Cook for another 6 mins, stirring occasionally and serve with steamed white rice and thyme leaves to garnish.