Step 1

Start by prepping your veg. Dice your onion and your red, yellow and green peppers. Slice your spring onions. Finely chop your garlic and scotch bonnet.

Step 2

Tip your mushrooms into a large bowl and add your browning (or soy sauce if using) along with your allspice. Season generously with salt and pepper. Tip in all of your chopped veg and a few sprigs of thyme, then stir to combine. Pop in the fridge to marinate overnight, or for a couple of hours.

Step 3

Heat a glug of oil in a large saute pan. Tip your veg mixture in and fry for 10 mins until all the veg has softened and is starting to reduce and caramelise slightly.

Step 4

Pour in your veg stock gradually and bring to a simmer. Sprinkle on your cornflour and stir to mix in - this should make your sauce thick and glossy.

Step 5

Time to pour your Guinness into the pan. Let it simmer for 5 mins until you have a glossy sauce.

Step 6

Serve over rice and peas alongside fried plantain. Enjoy!