Heat the vegetable oil in a saucepan over a medium heat and cook the onions for 10 mins until softened. Add the tomato purée and sizzle for a few minutes.

Stir in the tomatoes, the can of chopped tomatoes, the whole scotch bonnet chilli or cayenne pepper, the thyme and 200ml water. Season well and simmer for 30 mins until the gravy has thickened and is a deep red colour. Remove and discard the scotch bonnet chilli before serving.