Trim and finely chop the pepper and tomato. Peel and thinly slice the garlic, finely dice the onion. Thinly slice the spring onion and pierce the scotch bonnet, making sure to keep it whole.

Place a saucepan on medium-high heat with 1 tbsp of oil. Once hot, add the pepper, garlic, onion and scotch bonnet. Cook until softened, 3-4 mins. Stir through the all-purpose seasoning and thyme and cook for 1-2 mins.

Add the corned beef into the pan and break it up using a spatula, cook for 3-4 mins. Stir through the tomatoes along with the tomato purée, sweetcorn, and ketchup until the tomatoes have softened and the mixture has thickened, 4-5 mins. Taste and season with salt and pepper.

Serve with fried plantain, rice and garnish with spring onion.