To make the jerk marinade, trim and roughly chop the spring onions, and pick the thyme leaves, then blitz all the ingredients in a blender with a splash of oil until you have a lovely smooth sauce – loosen with a splash more oil, if needed.
For the roasted veg, quarter and deseed the squashes and peppers, slice the okra in half diagonally and trim the spring onions. Toss in the marinade, with the unpeeled garlic, then leave to marinate for at least 2 hours.
Next, prepare the beans. If using soaked beans, drain, then boil them in
a large pan of fresh cold water with the garlic, spring onions (bash before adding), the thyme, allspice and cinnamon until soft and tender, for about 1½ hours.
Grate and stir in the coconut cream, then prick and add the scotch bonnet chilli, and simmer for 10 minutes. Add the rice and cook for 25 to 30 minutes, or until soft, adding extra splashes of water, if needed.
Alternatively, if using tinned beans, put the rice in a large pan and pour over enough water to come up 1cm above the rice. Add the garlic, spring onions bash before adding), thyme, allspice, cinnamon, and coconut cream, prick and add the chilli, then cook for 25 to 30 minutes, or until soft. Drain and stir in the beans for the last 10 minutes.
Preheat the oven to 180ºC/350ºF/gas 4.
Arrange the marinated squash on a roasting tray, reserving the marinade, and roast for 45 minutes, or until soft and golden.
Heat a griddle pan over a high heat and grill the marinated peppers, okra, spring onions and the garlic, until slightly charred on all sides.
Return them to the bowl of marinade. Dress with a little oil, toss with the cooked squash and spread the mixture on the roasting tray. Pop back in the oven for a further 5 to 7 minutes.
To make the pickle, peel and finely slice the onion, and deseed and finely slice the chillies. Mix all the ingredients together, then, wearing disposable gloves, use your hands to scrunch everything together.
Serve the rice and peas with the roasted vegetables and the pickle and yoghurt on the side.