录 Scotch bonnet chilli
3 medium carrots, peeled into ribbons using a vegetable peeler
1 large onion, thinly sliced into half moons
3 peppers (1 red, 1 yellow and 1 green), sliced into 1cm/陆in thick strips
3 spring onions, sliced
bunch of fresh thyme, leaves picked
1 tsp allspice seeds, ground to a fine powder
pinch of freshly ground black peppercorns
260ml/9陆fl oz vegetable oil, for frying
300ml/10fl oz malt vinegar
1 large cho cho (available from Caribbean shops), sliced and heart removed
1 red snapper, gutted and scaled with head and tail left on