Jamaican janga soup

Step 1: Rinse 2 ¼ lb live freshwater crayfish well in cold water and check them: throw away any that are dead, limp or smell unpleasant. Separate the heads from the tails and peel the tails, keeping the shells and heads. Keep the tail meat in the fridge.

Step 2: Heat 1 tbsp vegetable oil in a large pot and fry the shells and heads with 1 onion and 4 cloves garlic over a medium-high heat until the shells turn red.

Step 3: Add 2 litres water, 4 sprigs fresh thyme, 8 allspice berries (pimento) and half of 1 ½ spring onions (scallion). Simmer for 20 minutes, then strain the broth, pressing on the shells, and return it to the pot.

Step 4: Add 14 oz pumpkin, 10 ½ oz coco (eddoes) and 1 scotch bonnet pepper and simmer for 10 minutes.

Step 5: Knead 5 ½ oz plain flour, ¼ tsp salt and ½ cup cold water to a firm dough. Roll into small spinners and drop them into the soup. Simmer for 15 minutes, until the coco is tender, the pumpkin has softened into the broth and the dumplings float and are firm.

Step 6: Add the crayfish tails and the rest of 1 ½ spring onions (scallion) and simmer for 3–4 minutes, just until they turn opaque and curl. Remove the scotch bonnet, season with 1 ½ tsp salt and ½ tsp black pepper and serve.