Making the spicy Szechuan sauce:

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1. Add 2 cups of warm water to a saucepan, heat on medium heat for 3 minutes. Then add the garlic and scotch bonnet. Stir then heat for 3 minutes. 

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2. Add the mixture to a food processor. Add the tomato puree, then blend for 30 seconds.  

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3. To a saucepan add the sesame seed oil, heat on medium heat. Add the onion, stir and cook for 2 minutes. Add the ginger, cayenne pepper and black pepper and salt. Stir well.

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4. Cook for 1 minute before adding the food processed mixture. Stir well then add the sugar, soy sauce and rice wine.

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5. Heat for 4 minutes then lower the temperature. Add 1/2 cup warm water, followed by the cornflour solution.

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6. Warm gently for 2 minutes then pour the sauce through a small holed strainer to form a smooth sauce.

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Making the spicy Szechuan sausage pasta:

1. Cook the pasta or noodles in a saucepan.

2. Meanwhile add the chopped sausages in cooking oil on high heat, followed by the season all. Stir and cook for 4-5 minutes.

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3. Add the stir fry vegetables, cook for 3 minutes before adding the Szechuan sauce.

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4. Stir and cook the sauce for 5 minutes before adding the cooked pasta. Stir well and cook for a further 5 minutes. 

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Jerk Rum Ribs