Step 1

Start by preparing the dumplings, if using – try Keshia Sakarah’s recipe. If using bananas, top and tail them, then make a skin-deep cut down their entire length.

Step 2

Drop the bananas in a pot of boiling water, cook for 30 minutes, then drain and, once cool enough to handle, peel.

Step 3

Put a frying pan on a medium-high heat. Open the tin of coconut milk and carefully scoop the cream on top into the pan.

Step 4

Fry until the oil separates, then add the onion and pepper, and fry until softened.

Step 5

Stir in the garlic, ginger, chilli, allspice and thyme, fry for a minute or so, then stir in the tomatoes and squash, if using, and fry for a couple of minutes more.

Step 6

Pour in the coconut milk, bring to a simmer, then cover and leave to bubble away for about 20 minutes, until the sauce has thickened a little; if you prefer, by all means reduce it further.

Step 7

Stir in the mackerel and spring onions, cook for another five minutes, then taste for seasoning, and add vinegar or lime juice, to taste, if desired. Serve with the bananas or dumplings.