• 1 ripe plantain
  • 1 can of baked beans
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • 2 rashers of bacon
  • 1 sausage
  • A slice of bread
  • 1 egg
  • 1/2 teaspoon chilli salt
  • For the relish
  • 6 ripe vine tomatoes
  • 2 spring onions
  • Handful of coriander
  • 1/2 garlic clove
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chilli flakes
  • Salt and pepper
  • Drizzle of olive oil


  1. Pork sausages and bacon: grilled or fried (though bear in mind we're getting a fair amount of oil with the plantain)
  2. Plantain: cut ends and halve crosswise. Cut a lengthwise slit through peel along inside curve. Chop half-inch slices and fry for 2-3 minutes on each side. Transfer them onto a paper towel and stick in a warm oven until time to serve.
  3. Baked beans: slowly heat in a saucepan along with a sprinkle of chilli powder, and paprika, bring to the boil and let it thicken to your liking.
  4. Make a fresh relish by chopping ripe vine tomatoes, thinly slice spring onion, a bit of garlic, olive oil, salt, pepper, chopped fresh coriander, paprika, chilli flakes, mix it all up.
  5. Serve with a fried egg with a sprinkle of paprika and freshly chopped coriander on a piece of toast which has also been rubbed with a piece of garlic and tiny drizzle of olive oil.