In a frying pan, heat oil over medium-low heat. Once hot, stir in the onion, spring onion, garlic, thyme and scotch bonnet. Cook for 8 mins until the onions have softened slightly. Add the tomato and pepper and cook for 4-5 mins until everything is tender.

Increase the heat to medium-high and add the corned beef, breaking it up in the pan with a wooden spoon before stirring in the ketchup and 1/2 tsp freshly ground black pepper. Cook for another 6 mins, stirring occasionally and serve with steamed white rice and thyme leaves to garnish.