Natty Can Cook Shares 2 Caribbean-Inspired Recipes

While serving time in Brixton HMP, Peckham-born Nathaniel Mortley became known as ‘the chef’. Having learnt to cook as a teenager, he would save the chicken from mealtimes and turn it into something more interesting for his fellow inmates, such as jerk chicken with rice and peas. Now, he serves a similar dish at his debut restaurant in Herne Hill, 2210, located just down the road from the prison. 

Best known by his online moniker Natty Can Cook, the chef has been widely lauded for his Caribbean-inspired eatery. The menu focuses on refined twists on classics, prepared using French techniques: think salted cod critters, wiri wiri lamb rump and lobster rasta pata. Now, he’s sharing his wisdom and flavours with C&TH, giving us two Caribbean recipes to try at home.

2 Natty Can Cook Recipes

Coconut and Lime Eton Mess with Roasted Mango

Ingredients (serves 4):

For the roasted mango

• 2 large ripe mangoes, peeled and diced
• 2 tbsp light brown sugar
• Zest of 1 lime
• Pinch of salt

For the cream

• 300ml double cream
• 2 tbsp icing sugar
• Zest of 2 limes
• Juice of ½ lime

To finish

• 4 ready-made meringue nests
• 50g toasted coconut flakes
• Extra lime zest

Method:

1. Preheat the oven to 200°C.
2. Place the mango onto a baking tray and toss with the brown sugar, lime zest and a pinch of salt.
3. Roast for 15–20 minutes until lightly caramelised around the edges.
4. Allow the mango to cool completely.
5. Whip the double cream with the icing sugar until soft peaks form.
6. Fold through the lime zest and lime juice.
7. Roughly crush the meringues into large chunks.
8. Divide the roasted mango between four glasses or bowls.
9. Spoon over the lime cream.
10. Scatter over the meringue pieces and toasted coconut
11. Finish with extra lime zest and serve immediately.

Coconut Curry Mussels With Hard Dough Bread

Ingredients (serves 4):

For the mussels

• 2kg fresh mussels, cleaned and debearded
• 1 tbsp vegetable oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp mild curry powder
• 1 tsp turmeric
• 1 scotch bonnet, pierced (optional)
• 400ml coconut milk
• 150ml fish or chicken stock
• Juice of 1 lime
• 1 tsp brown sugar
• Small handful coriander, chopped
• Salt and black pepper

To serve

• 1 loaf hard dough bread
• Extra coriander
• Lime wedges

Method:

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook for 5–6 minutes until softened.
3. Stir in the garlic, ginger, curry powder and turmeric and cook for another minute until fragrant.
4. Pour in the coconut milk and stock. Add the brown sugar and scotch bonnet if using.
5. Bring to a gentle simmer and cook for 10 minutes.
6. Add the mussels, place a lid on the pan and cook for 4–5 minutes until all the mussels have opened.
7. Remove the scotch bonnet.
8. Stir through the lime juice and coriander.
9. Taste and season with salt and pepper
10. Serve immediately with thick slices of hard dough bread for dipping into the sauce.

You can also try Natty Can Cook’s food at 2210bynattycancook.com