Rosie Lovell - Spooning with Rosie

Esme, of Esme’s hot wings, is the wonderful Jamaican lady who runs an organic vegetable shop opposite mine in the market. She’s a real mum, and has always looked after me. This is her spicy marinade. The reason I started making hot wings is that I’m a horror, and love the odd late-night takeaway. My glamorous funny friend Zezi and I have been known to devour more than a box each, after a night out. So I figured it was better for me to learn to make them for myself than to gorge in such a rotten way. These hot wings are good for a summer picnic too.

3 fresh plump tomatoes

1 medium onion

2 large chillies

juice of 1 lime

1 teaspoon mild curry powder

2 teaspoons cayenne pepper

1 tablespoon soy sauce

3 teaspoons caster sugar

1 teaspoon ground cloves

2 tablespoons self-raising flour

2 teaspoons table salt

16 medium chicken wings, organic if you can find them

Preheat the oven to 150°C/Gas 2. If you have a blender this will come in really handy now. If you don’t, then you are going to have to finely chop the ingredients thoroughly to form a blended marinade and possibly use a potato masher to really pulverise them. Back to the blender though: roughly chop the tomatoes, peel the onion and place in a blender along with the chillies and lime juice. Use the pulse to blend the vegetables, and then add the curry powder, cayenne pepper, soy sauce, sugar and cloves. Pulse again so that it is a watery paste, and no one thing is visible. It should be a pale red. Now add the self-raising flour and salt and pulse again.

Pour this marinade over the chicken wings and give it a thorough mix around so that the pieces are entirely coated. Decant the hot wings to a non-stick baking tray and place in the oven for 1 1/ 2hours, turning about three times during this period. When you turn the wings, make sure you really coat and scoop them round in the marinade. Inevitably, some of this marinade will have stuck to the pan. So when you remove the chicken from the pan, make sure you are fastidious in getting all of it out. Lather any of this remaining sauce over the chicken pieces. You can eat these either warm or cold. And they are great to munch on when you get home and in need of a little salt; just remember to wash your face before you go to bed.

I recently had an excellent ackee and saltfish with Raf. He took me, and the famous poet Derek Meins, to Lundies in Brockley. They make the best jerk pork I’ve ever tasted. It is succulent and amazingly slow-cooked. And the ackee and saltfish was deliciously made, full of soft onions and strips of green pepper. So I’ve incorporated some of their style into my dad’s recipe, and also the fine advice of my gigantic Jamaican hustler friend Larry, who recommends adding either tomatoes or tomato ketchup. This is the endearing way in which recipes grow and evolve.

800g skinless and boneless saltfish pieces

2 tablespoons coconut oil

1 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

4 medium onions

2 green peppers

6 rashers of unsmoked bacon

2 teaspoons cayenne pepper

1 × 400g tin of chopped tomatoes

4 teaspoons fresh thyme

a pinch of granulated sugar

2 × 540g tins of ackee in salt water

You need to soak the saltfish for at least 12 hours. This is very important, as it will clean off all the preserving salt. If you don’t, you will have a seriously parching dinner. Once it has thoroughly soaked, rinse the fish under a running tap and set aside. Heat the coconut oil in a large saucepan on a low flame and fry the cinnamon and nutmeg briefly to release the flavours. Meanwhile, peel and slice the onions into thin strips, and deseed and finely slice the peppers. Add these to the pan, and gently fry for a few minutes to soften. Now cut the bacon into finger-width strips and add to the pan. Sweat for a further few minutes before adding the cayenne pepper, tinned tomatoes, thyme and sugar. Place a lid on the pan and simmer for half an hour, so that the onions are as soft and sweet as they are at Lundies. Now add the rinsed saltfish and simmer for another 5 minutes. Finally, drain and rinse the ackee very carefully, as they break up easily. Add to the saucepan for just long enough for them to warm through, stirring as little as possible.

4 large carrots

the same amount of white cabbage as carrots

2 tablespoons groundnut oil

1 lemon or lime

2 tablespoons desiccated coconut

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