Step 1

Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white.

Step 2

To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6.

Step 3

Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar.

Step 4

Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool.

Step 5

Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob.

Step 6

Mix together the ingredients for the spice seasoning.

Step 7

Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning.

Step 8

Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred.

Step 9

To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus.