Dice your garlic, ginger, onion and scotch bonnet.

Fry your diced veg in a large pan with a tbsp of vegetable oil until soft and slightly browned.

Add your dried spices and stock powder then fry for a few mins. Add a splash of water to deglaze the pan and simmer for another minute.

Wash your green lentils and set aside.

Add the fresh thyme, chopped tomatoes, a cup of water, brown sugar and washed lentils to the pan and the simmer on a medium heat for 15 mins. You want the lentils to absorb the liquid and become proper saucy.

Gradually add the water to the flour and combine into a firm dough, cover and rest for 30 mins.

Break into 6 equal-sized pieces and roll out thin over a floured surface before dry frying for a minute or 2 on each side.

Serve up the lentils with freshly cooked roti and enjoy.