To make the pastry, mix the flour and 1 tsp salt together, then rub in the butter until it resembles fine breadcrumbs. In a separate bowl, lightly beat 1 egg with 3 tbsp cold water and mix this in. Bring together gently, adding more water 1 tbsp at a time if needed. Tip the dough onto a work surface and knead briefly until smooth. Divide the dough into two pieces, one being two-thirds and the other, a third. Wrap and chill for 30 mins.

Meanwhile, trim and roughly chop the peppers, garlic and scotch bonnets, then whizz in a large blender with the tomatoes, tomato purée and half of the onion until smooth.

Heat the oil in a large saucepan over a medium heat. Finely slice the remaining half onion and cook for 10 mins, stirring occasionally, until softened. Add in the blended pepper mix and cook for 20-30 mins until thick, deep red and the oil has started to separate. Remove from the heat and leave to cool completely.

Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Cook the chicken thighs with the spices, thyme, chicken stock and a pinch of salt for 10-15 mins until the chicken is cooked through. Leave to cool completely and mix through the cooled sauce.

Heat the oven to 200C/180C fan/gas 6. Roll out the larger pastry portion on a lightly floured surface to 3-4 mm thick and line the base and sides of a 25cm pie dish or round ovenproof dish, leaving a little pastry overhanging. Line with baking parchment and fill with baking beans. Bake for 20 mins until the sides feel set, then remove the parchment and beans and bake for another 7-10 mins until lightly golden. Set aside to cool slightly.

In a blender or food processor, whizz the plantains and butter until smooth. Spread the plantain mixture over the pastry. Spoon over the chicken stew.

Roll out the pastry lid to 3mm thick. Beat the remaining egg and use to brush the exposed cooked pastry edges. Lay the lid on top and push into the sides with your fingers to seal. Cut 2-3 small steam vents and brush generously with more beaten egg. Bake for 30-35 mins until deep golden. Leave to rest for 15-20 mins before slicing.