An aromatic, slow-cooked curry with a fabulous banana relish

Thirty years ago, my mother-in-law set sail on an around-the-world trip that would see her land on Antigua, where she has remained to this day. On a recent visit, I once again fell for the fish and conch rotis, and mouthwatering jerk chicken, and I particularly love the use of spicing, with turmeric-stained curries scented with allspice, coriander seeds, fenugreek and cinnamon. Those curries are mostly mildly hot, and served with mounds of steaming rice and beans to mop up their juices, as well as chutneys made with local fruit. Sunny flavours for the bleak midwinter.