Ingredients

• 900 g boneless chicken thighs, trimmed and cut into 3 cm cubes
• 120 g plain unsweetened yoghurt
• 25 g jerk paste (medium heat)
• 15 g fresh ginger, finely grated
• 12 g garlic, crushed
• 10 g ground allspice (pimento)
• 8 g smoked paprika
• 6 g ground cumin
• 5 g ground coriander
• 6 g fine salt
• 25 ml lime juice
• 25 ml neutral oil
• 80 g pineapple purée, 25 g honey and 15 ml lime juice, for glaze
• 2 scallions, 30 ml oil and 10 ml lime juice, for scallion oil

Method

1. 1Soak 12 bamboo skewers for 30 minutes, or use metal skewers. Toss chicken with yoghurt, jerk paste, ginger, garlic, spices, salt, lime and oil. Refrigerate covered for 4–12 hours at 4°C or below.
2. 2Blend scallions, 30 ml oil and 10 ml lime juice; strain if a smooth oil is desired. Simmer pineapple purée and honey until slightly syrupy, then stir in 15 ml lime juice.
3. 3Thread approximately 75 g chicken onto each skewer. Wipe away excess marinade so it will char rather than steam.
4. 4Grill over medium-high heat, turning every 2–3 minutes, 12–16 minutes total until the centre of the largest piece reaches 74°C.
5. 5Brush with pineapple glaze during the final 2 minutes only. Rest 3 minutes, plate two skewers per appetizer and finish with scallion oil.

Ingredients

• 450 g cleaned tenderised conch, finely minced
• 250 g plain flour
• 8 g baking powder
• 2 eggs (approximately 100 g)
• 230 ml cold sparkling water
• 80 g sweet pepper, small dice
• 60 g onion, fine dice
• 35 g scallion, chopped
• 12 g garlic, minced
• 15 g thyme leaves and parsley, combined
• 3 g minced Scotch bonnet (or to taste)
• 8 g salt
• 3 g black pepper
• 1 litre neutral frying oil (absorption varies)
• 100 g mayonnaise, 15 ml lemon juice, 5 g pepper sauce for dip

Method

1. 1Confirm the conch is legally sourced and thoroughly cleaned, with tough membranes removed. Tenderise and mince finely; keep cold.
2. 2Whisk flour, baking powder, eggs and sparkling water to a thick batter. Fold in conch, peppers, onion, scallion, garlic, herbs, bonnet, salt and pepper. Rest refrigerated 15 minutes.
3. 3Stir mayonnaise, lemon and pepper sauce; refrigerate.
4. 4Heat oil to 175°C. Drop level 30 g portions into oil without crowding. Fry in batches 3–5 minutes, turning until deep golden and cooked throughout.
5. 5Drain on a rack, not paper towels; check the centre of a thick fritter reaches 63°C. Serve three per person with dip and lime.

Ingredients

• 220 g all-purpose flour
• 115 g cold unsalted butter, cubed
• 3 g fine salt
• 50–65 ml iced water
• 250 g fully desalted cooked salted cod, flaked and deboned
• 300 g commercially canned ackee, drained
• 75 g onion, finely diced
• 75 g red sweet pepper, finely diced
• 100 g seeded firm ripe tomato, diced
• 40 g scallion, sliced
• 20 ml neutral oil
• 4 g thyme leaves
• 2 g Scotch bonnet, minced, optional
• 1 g ground black pepper
• Fresh lime juice, optional

Method

1. 1If starting with dried salted cod, soak under refrigeration for 12–24 hours, changing water several times. Simmer in fresh water 10–15 minutes; drain, debone, flake and weigh 250 g. Taste before seasoning.
2. 2Rub cold butter into flour and salt until coarse crumbs form; stir in only enough iced water to combine. Flatten, wrap and chill 30 minutes.
3. 3Heat oven to 190°C. Roll pastry 3 mm thick, line sixteen 7 cm tartlet moulds and dock bases. Blind-bake with weights 14–16 minutes, remove weights and bake another 4–5 minutes until crisp.
4. 4Heat oil in a sauté pan; cook onion and sweet pepper 3–4 minutes. Add tomato, scallion, thyme and bonnet, cooking 2 minutes more.
5. 5Fold in salted cod and warm 2–3 minutes. Lower heat, add carefully drained commercially processed ackee and gently fold 2 minutes. Season with pepper and optional lime; do not automatically add salt.
6. 6Spoon approximately 45–50 g warm filling into each crisp shell immediately before service.

Ingredients

• 24 large raw peeled deveined shrimp (about 600 g)
• 90 g all-purpose flour
• 30 g cornstarch
• 5 g fine salt
• 3 g sweet paprika
• 1 g ground allspice
• 2 large eggs
• 20 ml cold water
• 140 g unsweetened shredded coconut
• 120 g panko breadcrumbs
• Neutral oil for deep frying
• 200 g ripe mango flesh, diced
• 70 g sweet chilli sauce
• 25 ml fresh lime juice
• 10 ml rice vinegar
• 2 g minced Scotch bonnet, optional
• Pinch fine salt

Method

1. 1Pat shrimp dry and refrigerate until needed.
2. 2Set up three shallow dishes: flour, cornstarch, salt, paprika and allspice; eggs whisked with cold water; and coconut mixed with panko.
3. 3Dredge shrimp in flour, dip into egg and press evenly into coconut-panko. Chill the coated shrimp in a single layer.
4. 4Blend mango, sweet chilli sauce, lime, vinegar, optional bonnet and pinch of salt into a dipping sauce. Chill.
5. 5Heat frying oil to 170–175°C. Fry 4–6 shrimp per batch for 2–3 minutes until golden, opaque and at least 63°C in the centre.
6. 6Drain on a rack and serve three shrimp per person with mango-chilli dip.

Ingredients

• 300 g soft goat cheese
• 250 g cold mashed potato, dry and unsweetened
• 60 g finely grated aged cheese
• 1 egg yolk (20 g)
• 12 g chopped chives
• 3 g picked thyme
• 5 g lemon zest
• 4 g sea salt (adjust to cheese salinity)
• 90 g plain flour
• 2 eggs, beaten
• 180 g fine dry breadcrumbs
• 750 ml frying oil
• 80 g tamarind purée, 40 g honey, 25 ml water and pinch salt for glaze

Method

1. 1Mix goat cheese, potato, aged cheese, yolk, chives, thyme, zest and salt; taste after seasoning, and refrigerate 20 minutes.
2. 2Shape into twenty approximately 32 g cylinders or balls. Freeze 20 minutes or chill until firm enough to coat.
3. 3Coat each piece in flour, beaten eggs, then breadcrumbs. Refrigerate 20–30 minutes; repeat egg-and-crumb coating if the crust is thin.
4. 4Gently simmer tamarind, honey and water for 3–4 minutes until glossy; cool to warm.
5. 5Fry croquettes at 175°C for 2–3 minutes until golden. Drain on a rack, rest briefly, and serve with warm tamarind-honey glaze.

Ingredients

• 4 firm-ripe plantains (about 1 kg unpeeled)
• 25 ml neutral oil
• 3 g fine salt
• 1 g black pepper
• 450 g cleaned chopped callaloo leaves and tender stems
• 75 g onion, finely diced
• 35 g scallion, sliced
• 10 g garlic, minced
• 3 g fresh thyme
• 2 g Scotch bonnet, optional
• 20 ml neutral oil for callaloo
• 60 ml unsweetened coconut milk
• 2 g salt for callaloo or to taste
• 100 ml thick unsweetened coconut milk for drizzle
• 20 ml fresh lime juice
• 8 g brown sugar
• 1 g salt
• Pinch ground allspice

Method

1. 1Heat oven to 210°C. Peel plantains and cut into 24 sturdy 2 cm diagonal slices. Toss with 25 ml oil, 3 g salt and pepper.
2. 2Roast slices in one layer for 18–22 minutes, turning once, until caramelised but firm enough to carry toppings.
3. 3In a wide pan, heat 20 ml oil and soften onion and scallion 3 minutes. Add garlic, thyme and optional bonnet for 30 seconds.
4. 4Add callaloo and 60 ml coconut milk. Cover 3 minutes; uncover and cook 5–7 minutes until fully tender and excess moisture has evaporated. Season and drain briefly if wet.
5. 5Simmer 100 ml coconut milk with brown sugar, salt and allspice for 3–4 minutes. Remove from heat and whisk in lime juice.
6. 6Mound a spoonful of callaloo onto each warm plantain slice, add a few drops of coconut-lime dressing and serve promptly.

Ingredients

• 450 g fully cooked roasted breadfruit flesh, mashed
• 180 g desalted cooked saltfish, flaked and checked for bones
• 60 g scallion, minced
• 50 g shallot, finely diced
• 2 garlic cloves, minced
• 20 g unsalted butter
• 15 g chopped thyme and parsley
• 2 g finely chopped Scotch bonnet
• 15 ml fresh lime juice
• 50 g plain flour for coating
• 2 eggs, beaten
• 150 g panko breadcrumbs
• 900 ml neutral frying oil
• 120 g mayonnaise, 15 ml lime juice and 5 g hot pepper sauce for dip
• 90 g prepared Scotch bonnet pepper jam for service

Method

1. 1Sweat shallot and garlic gently in butter for 3–4 minutes. Fold into cooled mashed breadfruit with cooked saltfish, scallion, herbs, Scotch bonnet and lime.
2. 2Taste mixture before adding salt: saltfish may provide enough. Portion 24 balls of roughly 30 g and chill 30–45 minutes.
3. 3Set up flour, beaten eggs and breadcrumbs. Coat each ball evenly; chill again if the mixture softens.
4. 4Blend mayonnaise, lime and pepper sauce into an aioli-style dip, refrigerate.
5. 5Fry balls at 175°C for 3–4 minutes in batches until golden and piping hot in the centre. Drain on a rack.
6. 6Serve three per guest on small plates with one teaspoon pepper jam and a swipe of lime mayo.

Ingredients

• 600 g peeled deveined medium shrimp
• 15 ml neutral oil
• 20 g finely chopped scallion
• 10 g garlic, minced
• 8 g grated ginger
• 4 g ground pimento
• 2 g Scotch bonnet, minced
• 5 g salt
• 20 ml lime juice
• 200 g peeled firm green mango, fine julienne
• 50 ml white vinegar
• 30 g brown sugar
• 2 g salt for pickle
• 100 g thinly sliced red onion
• 120 g commercially prepared fully cooked cassava chips or wafers
• 100 g full-fat coconut yoghurt or thick coconut cream
• 15 ml lime juice for sauce
• 10 g chopped coriander

Method

1. 1Make a quick pickle by tossing green mango and onion with vinegar, brown sugar and 2 g salt; refrigerate 20 minutes. Drain just before plating.
2. 2Stir coconut yoghurt or thick coconut cream with 15 ml lime juice; chill.
3. 3Toss shrimp with oil, scallion, garlic, ginger, pimento, Scotch bonnet, salt and first lime juice. Marinate refrigerated no more than 15 minutes.
4. 4Cook shrimp in a hot skillet 2–3 minutes per side depending on size, until flesh is opaque and reaches 63°C. Do not crowd the pan.
5. 5Arrange roughly 20 g prepared cassava wafers per plate. Top or flank with hot shrimp, a small nest of mango pickle and a dot of coconut-lime cream.
6. 6Scatter coriander and serve immediately to retain the crisp cassava texture.

Ingredients

• 1 whole chicken, 2.0–2.2 kg, cut into 6 serving portions
• 90 g scallion, chopped
• 55 g onion, chopped
• 25 g garlic
• 25 g fresh ginger
• 8 g fresh thyme leaves
• 8 g ground pimento
• 5 g cracked black pepper
• 3 g ground cinnamon
• 2 g grated nutmeg
• 15 g brown sugar
• 12 g fine salt
• 15–25 g Scotch bonnet, adjusted for heat
• 50 ml lime juice
• 45 ml soy sauce
• 25 ml neutral oil
• 45 g tamarind purée
• 35 g honey and 30 ml water for glaze

Method

1. 1Blend scallion, onion, garlic, ginger, thyme, pimento, pepper, cinnamon, nutmeg, sugar, salt, bonnet, lime, soy and oil into a coarse jerk paste.
2. 2Pat chicken dry, slash thickest portions shallowly and coat thoroughly with jerk paste. Cover and refrigerate 12–24 hours at 4°C or below.
3. 3Prepare a lidded grill with an indirect zone and a small quantity of soaked pimento wood if legally sourced and available; alternatively use hardwood and rely on ground pimento flavour.
4. 4Grill over moderate indirect heat, lid closed, 35–50 minutes, turning and shifting pieces as necessary. Give skin brief direct-heat contact for char without burning the paste.
5. 5Cook until all pieces reach 74°C in the thickest part, away from bone. Rest 5 minutes.
6. 6Warm tamarind, honey and water to a light syrup. Brush sparingly onto cooked chicken immediately before serving or offer on the side.

Ingredients

• 1.5 kg bone-in chicken thigh pieces
• 12 g salt
• 8 g Jamaican curry powder, plus 22 g for sauce
• 6 g ground pimento
• 25 ml neutral oil
• 130 g onion, diced
• 60 g scallion, chopped
• 25 g garlic, minced
• 20 g ginger, minced
• 150 g diced tomatoes
• 250 g potato, medium dice
• 250 ml unsweetened coconut milk
• 400 ml unsalted chicken stock
• 1 sprig fresh thyme
• 1 whole Scotch bonnet
• 25 ml fresh lime juice
• 15 g chopped parsley

Method

1. 1Pat chicken dry; rub with salt, 8 g curry powder and pimento. Refrigerate 30 minutes or up to 4 hours.
2. 2Heat oil in a heavy pot and brown chicken in batches. Remove and keep on a clean tray.
3. 3Add onion and scallion; cook 4 minutes. Stir in garlic, ginger and the remaining 22 g curry powder; toast gently 1 minute without burning.
4. 4Add tomatoes, potato, coconut milk, stock, thyme and whole bonnet. Return chicken and any collected juices. Bring to a gentle simmer.
5. 5Cover and cook 30–40 minutes, turning once, until potato is tender and chicken reaches 74°C at the thickest section. Remove whole bonnet intact.
6. 6Uncover and reduce sauce for 5–8 minutes to coating consistency; finish with lime and parsley and adjust salt.

Ingredients

• 1.8 kg bone-in chicken thighs and drumsticks
• 15 g fine salt
• 6 g black pepper
• 8 g smoked paprika
• 8 g ground pimento
• 20 ml neutral oil
• 150 ml fresh orange juice
• 50 ml grapefruit juice
• 35 ml lime juice
• 100 g tomato ketchup
• 80 g dark brown sugar
• 40 ml apple cider vinegar
• 25 g grated ginger
• 15 g minced garlic
• 15 g finely diced Scotch bonnet or 2 g for mild heat
• 10 ml Worcestershire sauce (check fish allergens)

Method

1. 1Pat chicken dry. Season with salt, pepper, paprika, pimento and oil. Refrigerate covered for 2–8 hours.
2. 2Combine citrus juices, ketchup, sugar, vinegar, ginger, garlic, Scotch bonnet and Worcestershire. Simmer 12–15 minutes until lightly syrupy. Reserve half as clean serving sauce; keep the rest for basting.
3. 3Prepare a two-zone grill or heat oven to 200°C. Brown chicken over direct heat 4–5 minutes per side, then move to indirect heat or roasting tray.
4. 4Roast/grill until almost cooked, 25–35 minutes depending on cut; brush repeatedly with basting sauce during final 10 minutes.
5. 5Cook until the thickest portion reaches 74°C, rest 5 minutes and serve with reserved uncontaminated citrus BBQ sauce.

Ingredients

• 4 boneless skin-on duck breasts, 180–220 g each
• 25 g jerk marinade
• 8 g fine salt
• 4 g ground pimento
• 200 ml concentrated unsweetened sorrel infusion
• 60 g brown sugar
• 30 ml orange juice
• 20 ml red-wine vinegar
• 10 g ginger, grated
• 350 g peeled pumpkin, diced
• 30 g butter
• 70 ml coconut milk
• 10 ml lime juice
• 4 scallions, trimmed
• 15 ml neutral oil

Method

1. 1Score duck skin in a shallow crosshatch without cutting flesh. Rub flesh side with jerk marinade and pimento; refrigerate 4–8 hours. Pat skin dry before cooking.
2. 2Roast pumpkin at 200°C for 25 minutes until fully soft. Blend hot pumpkin with butter, coconut milk, lime and salt to taste; keep warm.
3. 3Reduce sorrel infusion, sugar, orange juice, vinegar and ginger over medium heat until syrupy enough to coat a spoon, about 12 minutes; strain and reserve.
4. 4Start duck skin-side down in a cool heavy skillet over medium heat. Render fat slowly 10–15 minutes until well browned; pour off excess fat safely.
5. 5Turn duck and finish in a 180°C oven until the thickest part reaches 74°C, using a probe rather than colour. Rest 5–8 minutes.
6. 6Char scallions in a little oil. Slice duck, brush lightly with warm sorrel reduction, and plate against pumpkin purée and scallion.

Ingredients

• 2.4 kg oxtail, trimmed
• 12 g salt
• 8 g black pepper
• 10 g ground pimento
• 35 g browning sauce
• 80 g diced onion
• 60 g scallion
• 20 g garlic
• 15 g fresh ginger
• 15 g thyme
• 2 Scotch bonnet halves, deseeded if preferred
• 30 ml neutral oil
• 300 ml Magnum tonic wine (adult cooking ingredient)
• 800 ml unsalted beef stock
• 200 g chopped tomatoes
• 200 g cooked butter beans, drained
• 20 ml lime juice

Method

1. 1Toss oxtail with salt, pepper, pimento, browning, onion, scallion, garlic, ginger and thyme. Refrigerate 4–12 hours.
2. 2Lift meat from marinade and pat dry; reserve vegetables. Sear oxtail in a heavy pot with oil in batches until deeply browned.
3. 3Sweat reserved vegetables 5 minutes. Deglaze with Magnum tonic wine and simmer 4–5 minutes; add stock, tomatoes and Scotch bonnet.
4. 4Cover and braise at a gentle simmer or in a 160°C oven for 3–4 hours, turning occasionally until oxtail is fork-tender; add stock or water if the pot dries.
5. 5Skim fat; reduce braising liquid uncovered until it coats a spoon. Add butter beans for final 10 minutes and brighten with lime. Serve by bone-in weight, accounting for variable edible yield.

Ingredients

• 2 kg bone-in goat, cut into 4–5 cm pieces
• 35 g Jamaican curry powder
• 15 g salt
• 8 g ground pimento
• 6 g black pepper
• 120 g onion, diced
• 80 g scallion, chopped
• 30 g garlic, crushed
• 25 g ginger, grated
• 8 g fresh thyme
• 10–20 g Scotch bonnet, chopped
• 35 ml neutral oil
• 400 g potato, large dice
• 850 ml water or unsalted stock, plus extra as needed
• 20 ml lime juice

Method

1. 1Mix goat with 25 g curry powder, salt, pimento, pepper, onion, scallion, garlic, ginger, thyme and Scotch bonnet. Cover and refrigerate 6–12 hours.
2. 2Lift goat from marinade. Heat oil in a heavy pot; bloom remaining 10 g curry powder for 20–30 seconds, then add meat and brown in batches.
3. 3Add reserved aromatics and cook 4 minutes. Pour in enough stock to come about two-thirds up the meat; cover and simmer very gently for 1½–2½ hours, replenishing liquid as required.
4. 4Add potato during the last 25–30 minutes; continue until goat is fork-tender and potatoes are cooked. Time depends heavily on the animal and cut.
5. 5Remove lid and reduce sauce to a glossy cling; stir in lime juice and adjust salt. Rest 10 minutes before service.
6. 6Serve goat with rich curry sauce and steamed rice or festival.

Ingredients

• 2.2 kg boneless pork shoulder, tied into two even roasts
• 40 g jerk paste
• 18 g salt, adjusted to jerk paste
• 10 g pimento, ground
• 10 g brown sugar
• 30 ml lime juice
• 25 ml neutral oil
• 200 ml apple juice or water for roasting
• 100 g guava purée
• 40 g dark sugar
• 30 ml apple cider vinegar
• 15 g grated ginger
• 5 g Scotch bonnet, minced

Method

1. 1Trim heavy fat but leave a thin cover. Combine jerk paste, salt, pimento, sugar, lime and oil. Rub over pork, cover and refrigerate 8–16 hours.
2. 2Preheat covered smoker or barbecue to 125–140°C, using a clean hardwood smoke source. Place shoulder on a rack above a drip pan with apple juice or water.
3. 3Smoke-roast 3–4 hours or until pork reaches at least 63°C with a 3-minute rest for a sliceable roast; for pulled, collagen-soft texture continue until approximately 90–95°C, checking tenderness with a probe.
4. 4Simmer guava purée, sugar, vinegar, ginger and bonnet 8–10 minutes to a thick glaze.
5. 5Brush pork lightly with glaze for the last 20 minutes of cooking without allowing sugar to scorch.
6. 6Rest covered loosely for 15–20 minutes, then slice across the grain or pull if cooked to shreddable tenderness.

Ingredients

• 8 lamb loin chops (about 1 kg total)
• 12 g fine salt
• 5 g cracked black pepper
• 20 g scallion
• 15 g parsley
• 10 g thyme
• 10 g fresh garlic
• 30 ml neutral oil
• 15 ml lime juice
• 4 g ground pimento
• 60 g unsalted butter
• 80 ml beef or lamb stock
• 30 g tamarind purée
• 15 g honey
• 1 small Scotch bonnet, left whole for flavour

Method

1. 1Blend scallion, parsley, thyme, garlic, oil, lime and pimento. Rub lamb with mixture plus salt and pepper; refrigerate covered 1–4 hours.
2. 2Bring chops out of refrigeration for just the time needed to prepare the grill; blot excess wet marinade.
3. 3Sear over medium-high heat 3–5 minutes per side depending on thickness, then finish gently to a food-safe centre of 63°C with a 3-minute rest for whole-muscle lamb chops.
4. 4Reduce stock, tamarind, honey and whole bonnet by half; discard the bonnet. Whisk in half the butter off the heat.
5. 5Melt remaining butter with a pinch of pimento. Rest lamb, arrange two chops per serving, spoon over warm jus and finish with pimento butter.

Ingredients

• 2.4 kg bone-in beef short ribs, trimmed
• 14 g salt
• 6 g ground black pepper
• 10 g ground pimento
• 40 ml neutral oil
• 150 g onions, diced
• 120 g carrots, diced
• 100 g celery, diced
• 20 g garlic, minced
• 30 g tomato paste
• 250 ml brewed strong Blue Mountain coffee, unsweetened
• 850 ml unsalted beef stock
• 2 sprigs thyme
• 1 bay leaf
• 50 g tamarind purée
• 25 g honey
• 900 g peeled cassava, cut into six cylinders
• 70 g unsalted butter
• 400 ml vegetable stock for cassava

Method

1. 1Season beef with salt, pepper and pimento. Brown well in batches in a Dutch oven using neutral oil; remove.
2. 2Sweat onion, carrot and celery 6–8 minutes. Add garlic and tomato paste and cook 2 minutes. Deglaze with hot brewed coffee, scraping the pan.
3. 3Return ribs to pot, add beef stock, thyme and bay. Cover and braise at 155–160°C for 3.5–4 hours until almost falling from the bone.
4. 4Meanwhile prepare peeled food-safe sweet cassava following supplier instructions; boil until thoroughly tender. Cut to uniform cylinders if not already shaped.
5. 5Gently glaze cooked cassava in a wide pan with butter and vegetable stock until glossy and warmed through.
6. 6Strain beef braising liquid, skim fat, and reduce with tamarind and honey to a lightly sticky jus. Adjust salt and acidity.
7. 7Serve one substantial rib per portion with cassava fondant and enough hot jus to coat, not flood, the plate.

Ingredients

• 4 snapper fillets, skin on, 160–180 g each
• 8 g fine salt
• 4 g black pepper
• 25 ml olive oil
• 250 g Italian 00 flour
• 2 whole eggs plus 1 yolk (about 120 g)
• 15 ml water, only if needed
• 30 g fresh basil
• 25 g parsley
• 30 g toasted pumpkin seeds
• 25 g grated Parmesan
• 1 garlic clove
• 70 ml olive oil for pesto
• 10 ml lemon juice
• 250 g baby carrots, trimmed
• 30 g unsalted butter
• 15 g honey
• 250 g cleaned chopped callaloo
• 15 ml neutral oil
• 25 g diced onion
• 10 g minced garlic
• 4 lemon wedges

Method

1. 1Make cavatelli dough by kneading flour, eggs and optional water into a firm, smooth mass for 8 minutes. Rest wrapped 30 minutes. Roll small ropes and drag pea-size cuts across a grooved board into cavatelli; flour lightly.
2. 2Blend basil, parsley, toasted seeds, Parmesan, garlic, 70 ml olive oil and lemon into a loose pesto; season and hold chilled.
3. 3Simmer carrots in lightly salted water 5 minutes, drain and glaze in butter and honey over medium heat. Sauté onion and garlic in 15 ml oil, add callaloo and cook until fully tender with very little moisture.
4. 4Boil handmade cavatelli in salted water 3–5 minutes depending on size. Drain, reserving 100 ml cooking water; toss with pesto and enough water for a light coating.
5. 5Dry snapper, season with 8 g salt and pepper. Sear in 25 ml oil skin-side down until crisp; turn gently and cook until fish reaches 63°C.
6. 6Twirl cavatelli on warm plates; set snapper skin uppermost with glazed carrots and sautéed callaloo, finishing with lemon.

Ingredients

• 4 thick snapper fillets, 170–190 g each
• 120 g plain unsweetened yoghurt
• 20 g jerk seasoning paste
• 10 g grated ginger
• 10 g garlic, minced
• 5 g ground pimento
• 5 g garam masala
• 5 g ground cumin
• 7 g salt, adjusted to jerk paste
• 20 ml lime juice
• 20 ml neutral oil
• 400 g cooked coconut rice and peas, chilled
• 1 egg, beaten
• 40 g flour
• 80 g panko breadcrumbs
• 500 ml oil for croquettes
• 200 g finely shredded green papaya
• 50 g sliced red onion
• 20 ml lime juice for slaw
• 10 g brown sugar
• 2 g Scotch bonnet

Method

1. 1Mix yoghurt, jerk paste, ginger, garlic, pimento, garam masala, cumin, salt and first 20 ml lime juice. Coat fish lightly and refrigerate 30–60 minutes.
2. 2Shape chilled coconut rice and peas into eight compact balls using the beaten egg as binder if needed. Dust with flour, dip in egg and coat with breadcrumbs; chill to firm.
3. 3Toss green papaya and onion with lime, brown sugar and minced bonnet, refrigerate 15 minutes and drain.
4. 4Heat oven to 205°C. Place fish on a lightly oiled lined tray and roast 12–16 minutes, depending on thickness, until the centre reaches 63°C; briefly broil for colour only if required.
5. 5Fry rice croquettes at 175°C in batches for 3–4 minutes until crisp and piping hot; drain on a rack.
6. 6Serve a fillet with two croquettes and a compact papaya slaw, avoiding excessive watery sauce on the fish.

Ingredients

• 480 g cleaned raw lobster tail meat, cut into bite-size medallions
• 360 g dry pappardelle or 500 g fresh egg pappardelle
• 30 ml olive oil
• 80 g shallot, minced
• 20 g garlic, minced
• 100 g ripe tomato, seeded and diced
• 120 ml unsalted seafood stock
• 150 ml unsweetened coconut milk
• 60 ml dry white wine, optional (replace with stock if omitted)
• 30 g unsalted butter
• 15 ml fresh lime juice
• 5 g ground pimento
• 3 g smoked paprika
• 5 g fine salt, adjust to stock
• 3 g black pepper
• 20 g chopped parsley
• 10 g fresh scallion greens

Method

1. 1Bring a large pot of lightly salted water to a boil. Prepare lobster medallions and keep refrigerated until cooking.
2. 2Heat oil in a wide pan; sweat shallot 3 minutes, add garlic and tomato for 2 minutes. Stir in pimento and smoked paprika, then deglaze with wine or stock.
3. 3Add seafood stock and coconut milk, simmer 5–7 minutes until slightly reduced. Season cautiously with salt and pepper.
4. 4Boil pappardelle until just al dente, reserving 150 ml pasta water. Drain.
5. 5Add raw lobster to sauce and gently simmer 3–5 minutes depending on medallion size, until opaque and 63°C internally. Stir in butter and lime.
6. 6Toss in pappardelle with just enough pasta water to make a glossy sauce. Finish with parsley and scallion; serve immediately in warm shallow bowls.

Ingredients

• 900 g large raw shrimp, shell-on and deveined
• 700 g live clams, scrubbed, or substitute inspected mussels
• 600 g lobster tail sections
• 500 g sustainably sourced crawfish, cleaned and cooked if supplied precooked
• 900 g baby potatoes, halved
• 4 corn cobs, cut into three pieces each
• 1 large onion, quartered
• 1 lemon, halved
• 2 bay leaves
• 20 g whole pimento berries
• 15 g smoked paprika
• 10 g cayenne, adjust heat
• 20 g garlic powder
• 15 g onion powder
• 12 g dried thyme
• 25 g sea salt for seasoned cooking liquid, adjusted
• 150 g unsalted butter
• 30 g minced garlic for butter sauce
• 30 ml lime juice
• 5 g Scotch bonnet, minced
• 15 g chopped parsley

Method

1. 1Discard dead or broken shellfish according to supplier guidelines; keep live bivalves chilled and breathable. If using precooked crawfish, reserve for final reheating. Confirm seafood source and handling.
2. 2Fill a 10-litre pot halfway with water. Add onion, lemon, bay leaves, pimento, smoked paprika, cayenne, garlic powder, onion powder, thyme and salt. Bring to a vigorous boil.
3. 3Add potatoes and simmer 12–15 minutes until nearly tender, then corn for 5–7 minutes.
4. 4Add lobster tail sections and cook 4–6 minutes depending on size; add raw shrimp and live clams for the final 3–5 minutes, until shrimp and lobster reach 63°C and clams open. Cook in batches if needed for even heat; discard unopened clams after cooking.
5. 5Add cooked crawfish only long enough to reheat thoroughly; do not recook until rubbery.
6. 6Melt butter with minced garlic, lime juice and finely minced bonnet over low heat. Toss cooked drained seafood and vegetables with sauce, scatter parsley and serve immediately with shell discard bowls.

Ingredients

• 4 skin-on salmon portions, 170–180 g each
• 8 g fine salt
• 3 g black pepper
• 20 ml neutral oil
• 250 ml concentrated unsweetened sorrel infusion
• 40 g brown sugar
• 35 g grated ginger
• 25 ml orange juice
• 15 ml lime juice
• 8 ml apple cider vinegar
• 15 g cold unsalted butter
• 200 g baby pak choi
• 10 ml oil and pinch salt for greens

Method

1. 1Simmer sorrel infusion, sugar, ginger, orange, lime and vinegar until reduced to approximately 150 ml and lightly syrupy; strain.
2. 2Pat salmon completely dry, season with salt and pepper. Heat a heavy skillet with oil over medium-high heat.
3. 3Cook salmon skin-side down 5–7 minutes, gently pressing at first, then turn and cook 2–4 minutes more; finish at 63°C in the thickest part.
4. 4Quickly sauté pak choi in the separate 10 ml oil; season lightly.
5. 5Off the heat, whisk butter into warm sorrel glaze. Spoon around salmon rather than soaking the crisp skin. Serve with greens.

Ingredients

• 4 sustainably and legally sourced parrotfish fillets, skin-on if suitable, 160–180 g each (or substitute responsibly sourced snapper)
• 8 g salt
• 4 g ground black pepper
• 25 ml neutral oil
• 2 medium green plantains (about 400 g peeled)
• 200 ml coconut milk
• 40 ml vegetable stock
• 15 g butter
• 2 small ready-made bammies (about 240 g total)
• 20 g coconut oil
• 120 g carrots, fine julienne
• 80 g onion, thinly sliced
• 80 g sweet pepper, fine julienne
• 120 ml white vinegar
• 80 ml water
• 20 g sugar
• 4 pimento berries
• 1 small Scotch bonnet, left whole
• 5 g thyme

Method

1. 1First verify that the exact fish species, catch and supply are lawful and responsibly sourced locally. If in doubt use snapper. Check fillets are pin-boned and cold.
2. 2Boil peeled green plantain in unsalted water until fully tender, about 15 minutes. Blend with coconut milk, vegetable stock and butter into a smooth purée; season to taste.
3. 3Simmer vinegar, water, sugar, pimento berries, thyme and whole Scotch bonnet for 3 minutes. Pour over carrot, onion and sweet pepper; steep 10 minutes off the heat. Remove bonnet and berries.
4. 4Split bammies into four portions, brush with coconut oil and pan-toast until crisp on both faces; keep warm.
5. 5Dry fish completely, season with salt and pepper. Sear in a nonstick or well-seasoned pan with neutral oil, skin-side down first where applicable. Turn carefully and cook until centre reaches 63°C.
6. 6Plate a crescent of green plantain purée, place fish over or beside it, add toasted bammy and spoon warm escovitch vegetables with a little broth around the fish.

Ingredients

• 4 cleaned lobster tails, meat weight 140–170 g each
• 220 g Arborio risotto rice
• 150 g cleaned finely chopped callaloo leaves
• 70 g shallot, minced
• 2 garlic cloves, minced
• 40 ml olive oil
• 900 ml hot unsalted vegetable or seafood stock (approximate)
• 100 ml dry white wine (optional; replace with extra stock and 15 ml lemon)
• 40 g grated Parmesan
• 170 g cold unsalted butter, divided
• 120 ml lobster or fish stock for beurre blanc
• 60 ml lime juice, divided
• 5 g crushed pimento berries
• 8 g fine salt, divided
• 1 small green plantain, peeled and sliced very thin
• 300 ml neutral oil for plantain crisp

Method

1. 1Sauté shallot and garlic in olive oil, add rice and toast 2 minutes. Deglaze with wine or stock, then ladle in hot stock gradually while stirring, about 18–22 minutes.
2. 2Blanch callaloo until tender, drain, chop finely and add to the risotto for its final 5 minutes. Finish risotto with Parmesan and 30 g butter; season lightly.
3. 3For beurre blanc, reduce 120 ml stock with 40 ml lime juice and pimento berries by two-thirds. Strain, cool slightly and whisk in 70 g cold butter off heat to emulsify.
4. 4Fry thin green plantain slices at 170°C until fully crisp; season lightly and drain.
5. 5In a small saucepan melt remaining 70 g butter with enough water to keep it fluid at a gentle poaching temperature. Add lobster meat, turn gently and cook to 63°C at the thickest point; do not boil violently.
6. 6Spoon callaloo risotto into warm bowls. Top with lobster, drizzle beurre blanc and finish with crisp plantain and a few drops of remaining lime juice.

Ingredients

• 12 large dry sea scallops, side muscle removed (about 500 g)
• 7 g salt, divided
• 3 g white pepper
• 20 ml neutral oil
• 300 g sweetcorn kernels
• 180 ml coconut milk
• 100 ml vegetable stock
• 50 g unsalted butter, divided
• 20 ml fresh lime juice
• 0.5–1 g finely minced Scotch bonnet
• 150 g fully cooked breadfruit, cut into thin batons
• 20 ml neutral oil for breadfruit
• 8 g scallion greens, finely sliced

Method

1. 1Simmer sweetcorn in vegetable stock and coconut milk for 8–10 minutes. Blend until very smooth with 20 g butter and 3 g salt; pass through a sieve if desired. Keep warm.
2. 2Brush cooked breadfruit batons with oil and roast at 220°C for 12–15 minutes until crisp at the edges.
3. 3Pat scallops completely dry and season with the remaining 4 g salt and white pepper just before searing.
4. 4Heat a heavy pan until hot, add neutral oil and sear scallops in batches about 2 minutes on the first side and 1–2 minutes on the second, adjusting for size. Cook to 63°C at the thickest part.
5. 5Melt the remaining 30 g butter over low heat with lime juice and the smallest measured amount of Scotch bonnet; do not brown.
6. 6Divide purée among four warm plates; add three scallops per plate, breadfruit batons, bonnet-lime butter and scallion greens.

Ingredients

• 350 g dry spaghetti or linguine
• 550 g boneless chicken thigh
• 25 g jerk seasoning paste
• 15 ml neutral oil
• 2 whole eggs plus 2 yolks
• 90 g finely grated Pecorino Romano or Parmesan
• 5 g coarse black pepper
• 60 g scallions, thinly cut
• 150 ml reserved pasta cooking water (approximate)
• 15 ml lime juice, optional finish
• 10 g parsley, chopped

Method

1. 1Rub chicken with jerk paste and oil; refrigerate for 1–4 hours if time allows.
2. 2Cook chicken in a skillet or on a grill until nicely browned and fully cooked at 74°C. Rest 5 minutes, then slice into bite-size pieces.
3. 3Boil pasta in lightly salted water until just al dente. Reserve at least 250 ml starchy cooking water, then drain.
4. 4Whisk eggs, yolks, cheese and pepper in a bowl. Set the pasta pan away from direct heat; toss hot pasta with a little pasta water, then gradually fold in egg mixture until glossy, adding water as needed.
5. 5Return to very low heat only if necessary, stirring constantly so the eggs emulsify rather than scramble; heat the sauce through without curdling. Fold in jerk chicken and scallions.
6. 6Plate immediately with more black pepper and parsley; optional lime should be minimal.

Ingredients

• 500 g raw cleaned lobster tail meat, cut into 12 large pieces
• 110 g plain flour plus 30 g for dusting
• 40 g cornflour
• 4 g baking powder
• 1 egg, lightly beaten
• 190 ml ice-cold sparkling water
• 2 g fine salt
• 750 ml neutral oil for frying
• 100 g mixed baby leaves
• 2 oranges, supremed (about 180 g flesh)
• 1 pink grapefruit, supremed (about 120 g flesh)
• 80 g cucumber ribbons
• 45 ml olive oil
• 20 ml lime juice
• 10 g grated ginger
• 12 g honey
• 5 g chopped fresh mint

Method

1. 1Mix olive oil, lime, ginger and honey into a dressing; season and refrigerate. Prepare citrus supremes over a bowl to capture the juice.
2. 2Arrange greens, citrus and cucumber across four chilled plates; do not dress until lobster is ready.
3. 3Mix flour, cornflour, baking powder and salt. Whisk egg with sparkling water and quickly stir into dry ingredients; small lumps are desirable. Keep the batter ice-cold.
4. 4Pat lobster dry, dust lightly with the extra flour, then coat in batter. Fry at 180°C for 2–4 minutes in batches until crisp and lobster is cooked through at 63°C.
5. 5Drain on a rack; immediately dress the salad lightly, top each plate with three lobster pieces and mint. Serve at once.

Ingredients

• 2 large cauliflower heads (about 1.6 kg untrimmed)
• 45 ml olive oil
• 6 g smoked paprika
• 4 g ground pimento
• 6 g sea salt
• 3 g black pepper
• 180 g dry white quinoa
• 360 ml vegetable stock
• 100 g diced red bell pepper
• 100 g diced yellow bell pepper
• 120 g ripe firm mango, diced
• 60 g scallion, finely sliced
• 20 g parsley, chopped
• 20 g mint, chopped
• 40 ml lime juice
• 25 ml olive oil for quinoa
• 50 g pumpkin seeds, toasted

Method

1. 1Heat oven to 220°C. Trim outer leaves and slice each cauliflower head through the stem into two substantial central steaks; reserve loose florets for another preparation.
2. 2Mix first olive oil portion with paprika, pimento, salt and pepper. Brush steaks on both sides and roast on a preheated tray 25–35 minutes, turning once, until charred at edges and tender in the thick stem.
3. 3Rinse quinoa thoroughly. Bring to a simmer with vegetable stock; cover, cook about 15 minutes, then rest 5 minutes and fluff.
4. 4Quickly sauté peppers or char them dry in a hot pan. Toss warm quinoa with peppers, mango, scallion, herbs, lime and remaining oil.
5. 5Plate one steak over a mound of quinoa; finish with toasted pumpkin seeds. Taste for salt and lime just before service.

Ingredients

• 300 g Italian 00 flour, plus dusting
• 3 large eggs (150 g without shells)
• 10 ml olive oil
• 350 g peeled pumpkin, 2 cm cubes
• 250 g mixed mushrooms, finely chopped
• 60 g shallot, minced
• 2 garlic cloves, minced
• 20 ml olive oil for filling
• 70 g ricotta, well-drained
• 50 g Parmesan, grated
• 4 g thyme
• 8 g salt, divided
• 3 g black pepper
• 90 g unsalted butter
• 8 sage leaves
• 1 g finely ground pimento
• 30 ml lemon juice, adjusted to taste

Method

1. 1Heat oven to 210°C. Toss pumpkin with a little of the filling oil and roast 20–25 minutes until dry and soft; mash and cool completely.
2. 2Sauté shallot and mushrooms in remaining oil over medium-high heat until the liquid has evaporated, 8–10 minutes; add garlic and thyme for final minute. Cool. Mix with pumpkin, ricotta and 30 g Parmesan; season.
3. 3Knead flour, eggs and 10 ml oil for 8–10 minutes into a firm elastic dough. Wrap and rest 30 minutes at room temperature; refrigerate if holding longer.
4. 4Roll dough thin using a pasta machine, working in batches. Place twenty-four 18–20 g filling mounds in pairs of sheets, moisten edges sparingly, seal completely and cut into ravioli. Keep floured and chilled.
5. 5Boil ravioli in well-salted water 4–6 minutes until pasta is tender and filling piping hot.
6. 6Brown butter gently with sage and pimento. Add a splash of pasta water to emulsify, then lemon. Toss ravioli carefully, plate six per person and finish with remaining Parmesan.

Ingredients

• 300 g Italian 00 flour
• 3 large eggs (150 g without shells)
• 10 ml olive oil
• 350 g peeled pumpkin, diced
• 150 g cleaned callaloo leaves, thinly sliced
• 50 g shallot, minced
• 20 ml olive oil for filling
• 120 g ricotta, well drained
• 40 g grated Parmesan
• 5 g salt
• 2 g black pepper
• 100 g unsalted butter
• 1 g finely ground pimento
• 5 g thyme leaves
• 15 ml lemon juice
• 80 g cherry tomatoes, halved and charred

Method

1. 1Roast pumpkin at 210°C for about 25 minutes until soft but not watery. Mash, spread on a tray and cool.
2. 2Sauté shallot in olive oil 2 minutes, add callaloo and cook until tender and any liquid evaporates. Cool and squeeze dry. Mix pumpkin, callaloo, ricotta, Parmesan, salt and pepper.
3. 3Knead flour, eggs and olive oil 8–10 minutes until elastic; rest wrapped for 30 minutes.
4. 4Roll pasta to approximately 1 mm thick. Pipe a narrow ribbon of filling, fold pasta over and pinch into small pillow-like agnolotti; cut 24 pieces. Keep covered to prevent drying.
5. 5Cook gently in salted boiling water for 3–5 minutes, or until pasta is tender and filling hot.
6. 6Brown butter with thyme and pimento; loosen with a splash of pasta water and finish with lemon. Toss agnolotti lightly and plate six per person with charred tomatoes.

Ingredients

• 450 g long-grain rice, washed and drained
• 400 g cooked red kidney beans, drained
• 350 ml unsweetened coconut milk
• 600 ml water or low-sodium bean cooking liquid (adjust for rice brand)
• 75 g scallion, bruised
• 4 thyme sprigs
• 2 garlic cloves, lightly crushed
• 1 small whole Scotch bonnet
• 10 g fine salt or to taste
• 5 g pimento berries
• 10 g unsalted butter, optional

Method

1. 1Add cooked kidney beans, coconut milk, water or bean liquid, scallion, thyme, garlic, whole bonnet, salt and pimento berries to a heavy saucepan. Bring to a simmer 5 minutes.
2. 2Stir in washed rice and optional butter. Liquid should stand modestly above rice; adjust carefully for rice variety.
3. 3Bring back to a steady simmer, cover tightly and reduce to the lowest heat. Cook 18–22 minutes without stirring.
4. 4Remove pan from heat and rest, covered, 10 minutes. Check all liquid has been absorbed and rice is tender; if not, add a small amount of boiling water and steam further.
5. 5Remove thyme stems, pepper, scallion pieces and whole pimento berries. Fluff with a fork and serve hot or cool promptly for storage.

Ingredients

• 450 g jasmine rice, rinsed and drained
• 300 g peeled Jamaican pumpkin, 1 cm dice
• 250 ml unsweetened coconut milk
• 470 ml water or unsalted vegetable stock
• 60 g onion, minced
• 25 g butter or coconut oil
• 3 g fresh thyme
• 8 g salt
• 3 g ground pimento
• 2 g black pepper
• 15 g scallion greens, finely sliced

Method

1. 1Heat butter or coconut oil in a pot. Sweat onion and pumpkin 4 minutes without browning.
2. 2Stir in rinsed rice for 1 minute, then coconut milk, water/stock, thyme, salt, pimento and pepper.
3. 3Bring to a gentle boil, cover tightly and cook at low heat for 15–18 minutes until rice is tender and pumpkin soft.
4. 4Remove from heat and leave covered for 10 minutes. Fluff carefully to keep some pumpkin cubes intact.
5. 5Finish with scallion greens and adjust seasoning. If holding for service, maintain safe hot holding or chill rapidly.

Ingredients

• 450 g dry elbow macaroni
• 40 g unsalted butter
• 50 g plain flour
• 500 ml evaporated milk
• 250 ml whole milk
• 350 g mature cheddar, grated
• 100 g mozzarella or similar melting cheese
• 1 large egg, beaten (50 g)
• 100 g red and green sweet pepper, finely diced
• 70 g onion, grated
• 15 g Dijon or yellow mustard
• 3 g ground nutmeg
• 5 g paprika
• 8 g fine salt (adjust for cheese)
• 5 g ground black pepper
• 50 g breadcrumbs for top, optional

Method

1. 1Heat oven to 190°C and lightly butter a 23 x 33 cm baking dish. Cook macaroni in salted water 2 minutes less than packet instructions; drain well.
2. 2Melt butter in a saucepan, stir in flour for 2 minutes, then gradually whisk in evaporated and whole milk. Simmer 4–5 minutes until thick enough to coat a spoon.
3. 3Remove from heat and stir in 250 g cheddar, all mozzarella, peppers, onion, mustard, nutmeg, paprika, salt and pepper. Let cool a few minutes; whisk a little sauce into egg then return tempered egg mixture to pan.
4. 4Fold macaroni through sauce and transfer to dish. Top with remaining cheddar and optional crumbs.
5. 5Bake 30–40 minutes until golden, bubbling at edges and thoroughly set. Rest at least 10 minutes before slicing into eight portions.

Ingredients

• 1.5 kg firm roasting potatoes, peeled or scrubbed, cut into 4 cm pieces
• 80 ml olive oil
• 25 g garlic cloves, lightly crushed
• 10 g fresh rosemary leaves
• 8 g thyme leaves
• 10 g fine salt
• 4 g coarse black pepper
• 15 ml fresh lemon juice
• 15 g chopped parsley

Method

1. 1Heat oven to 220°C with two shallow baking trays inside. Place potatoes in salted cold water, bring to a boil and parboil 7–8 minutes until edges begin to soften.
2. 2Drain thoroughly and shake gently in the colander to roughen the cut surfaces. Let steam-dry 5 minutes.
3. 3Toss with 60 ml olive oil, salt and pepper. Spread onto the hot trays with generous space between pieces.
4. 4Roast 25 minutes, turning once. Add garlic, rosemary, thyme and remaining olive oil, then roast another 10–15 minutes until deeply crisp and tender.
5. 5Transfer to a warm serving dish; add lemon and parsley just before serving.

Ingredients

• 5 ripe yellow plantains with black patches (about 1.2 kg unpeeled)
• 400 ml neutral frying oil, for shallow frying
• 4 g fine salt
• 1 g ground pimento, optional
• 20 ml fresh lime juice, optional

Method

1. 1Peel plantains and cut on a bias into 1½ cm medallions; aim for approximately 32–40 slices.
2. 2Heat 1 cm frying oil in a large skillet to approximately 175°C. Add plantains in one layer without crowding.
3. 3Fry 2–3 minutes per side until caramelised golden brown and tender inside, lowering heat if the sugars darken too fast.
4. 4Drain on a rack or absorbent paper. Sprinkle lightly with salt and optional pimento.
5. 5Serve hot as four or five medallions per person, with a minimal squeeze of lime if desired.

Ingredients

• 3 romaine hearts, washed and dried
• 250 g firm cooked breadfruit, 1.5 cm cubes
• 35 ml olive oil for croutons
• 5 g sea salt
• 2 g ground black pepper
• 2 g ground pimento (allspice)
• 100 g mayonnaise made with pasteurised egg
• 30 ml lemon juice
• 20 g finely grated Parmesan plus 40 g shavings
• 1 garlic clove, crushed
• 12 g anchovy paste (optional but traditional; omit for vegetarian)
• 8 g Dijon mustard
• 10 ml Worcestershire sauce (optional; check fish)
• 35 ml cold water to thin dressing
• 4 whole pimento berries, toasted and finely crushed (start with less)

Method

1. 1Heat oven to 210°C. Toss breadfruit cubes with olive oil, half the salt, black pepper and ground pimento; roast 10–15 minutes until golden and crisp at edges.
2. 2Whisk mayonnaise, lemon, grated Parmesan, garlic, anchovy paste, mustard, Worcestershire, water and a small pinch toasted pimento. Taste and adjust, particularly the allspice intensity.
3. 3Slice romaine hearts in halves or quarters lengthwise, keeping bases attached. Briefly sear cut sides in a very hot grill pan 30–60 seconds for light char; leave inner leaves crisp.
4. 4Arrange romaine on six plates, spoon dressing over, add breadfruit croutons and finish with Parmesan shavings.
5. 5Serve promptly. Use a vegetarian Worcestershire substitute and omit anchovy when claiming a vegetarian version.

Ingredients

• 750 g thoroughly washed Jamaican callaloo leaves and tender stems, chopped
• 80 g onion, thinly sliced
• 50 g scallion, sliced
• 25 g garlic, minced
• 140 g firm ripe tomato, diced
• 35 ml neutral oil
• 5 g thyme leaves
• 4 g Scotch bonnet, minced or less
• 8 g fine salt, adjusted to taste
• 3 g black pepper
• 30 ml water, only if needed
• 15 ml lime juice, optional

Method

1. 1Wash callaloo thoroughly in several changes of water and discard tough stems or damaged leaves. Drain well.
2. 2Heat oil in a wide sauté pan over medium heat and soften onion and scallion for 3–4 minutes. Add garlic, thyme and bonnet for 30 seconds.
3. 3Add chopped callaloo and toss to coat. Cover briefly 3–4 minutes, adding a splash of water only if the pan is dry.
4. 4Uncover and cook another 4–6 minutes until the greens are tender and remaining moisture evaporates.
5. 5Fold in tomato for the final 2 minutes, season with salt and black pepper and finish with a little lime if desired.

Ingredients

• 1.4 kg peeled Jamaican pumpkin, cut into 3 cm pieces
• 100 g unsalted butter
• 150 ml warm whole milk or unsweetened coconut milk
• 8 g fine salt
• 3 g white pepper
• 2 g grated nutmeg
• 10 ml lime juice
• 10 g chopped parsley, optional

Method

1. 1Steam pumpkin 18–22 minutes until completely soft; avoid boiling in excess water to keep the mash concentrated.
2. 2Transfer cooked pumpkin to a dry pot over low heat and stir 2–3 minutes to evaporate surplus moisture.
3. 3Mash or pass through a ricer. Stir in butter, then warm milk or coconut milk in small additions until smooth and spoonable.
4. 4Season with salt, white pepper, nutmeg and a small amount of lime; taste for sweetness and balance.
5. 5Keep warm above safe hot-holding temperature and serve with a swirl of butter or herbs.

Ingredients

• 500 g peeled firm green papaya, seeded and julienned
• 250 g firm-ripe mango, julienned
• 100 g red sweet pepper, very thin strips
• 80 g red onion, very thinly sliced
• 35 g scallion, thinly sliced
• 50 ml fresh lime juice
• 30 ml rice vinegar
• 25 g light brown sugar
• 20 ml neutral oil
• 5 g fine salt
• 2 g minced Scotch bonnet, optional
• 15 g chopped fresh mint
• 10 g cilantro or parsley

Method

1. 1Wash and peel papaya; remove seeds completely and cut into fine matchsticks. Julienne mango and pepper to a similar thickness.
2. 2Soak sliced red onion in cold water for 5 minutes to mellow its bite; drain thoroughly.
3. 3Whisk lime juice, rice vinegar, brown sugar, oil, salt and optional Scotch bonnet until sugar dissolves.
4. 4Toss papaya, mango, pepper, onion and scallion with dressing. Refrigerate 20 minutes to lightly soften without wilting.
5. 5Fold in mint and cilantro immediately before serving. Drain excess dressing for plated presentations.

Ingredients

• 250 g mixed washed salad leaves
• 180 g cucumber, half-moons
• 180 g ripe cherry tomatoes, halved
• 160 g ripe but firm pineapple, small dice
• 150 g mango, small dice
• 120 g sweet peppers, strips
• 70 g thinly sliced red onion
• 40 g toasted pumpkin seeds
• 60 ml extra virgin olive oil
• 35 ml fresh lime juice
• 15 ml orange juice
• 15 g honey
• 5 g fine salt
• 3 g fresh ground black pepper

Method

1. 1Wash salad greens and vegetables in potable water and dry thoroughly using a salad spinner; refrigerate promptly.
2. 2Cut cucumber, tomato, pineapple, mango, peppers and onion into attractive, bite-size pieces.
3. 3Whisk olive oil, lime juice, orange juice, honey, salt and pepper until emulsified. Taste; the dressing should be fresh and lightly tart.
4. 4Arrange greens with vegetables and fruit in a broad chilled bowl rather than tightly packing.
5. 5Toss lightly with dressing immediately before service and finish with toasted pumpkin seeds.

Ingredients

• 500 g cooked and fully chilled coconut rice and peas
• 180 g cooked red kidney beans, drained and lightly mashed
• 100 g grated mature cheddar
• 1 large egg (50 g)
• 40 g scallion, finely cut
• 20 g chopped parsley
• 3 g ground pimento
• 4 g sea salt, or to taste
• 3 g black pepper
• 70 g plain flour
• 2 eggs, beaten, for coating
• 180 g panko breadcrumbs
• 800 ml neutral oil for frying
• 120 g mayonnaise
• 70 g peeled green mango, finely grated
• 15 ml lime juice
• 2 g Scotch bonnet, finely minced (optional)

Method

1. 1Fold cold rice and peas with mashed beans, cheese, one egg, scallion, parsley, pimento, salt and pepper. Mash just enough to bind. Refrigerate 20 minutes.
2. 2Shape into 20 even croquettes of roughly 40 g each. Chill at least 40 minutes until firm.
3. 3Set out flour, beaten egg and breadcrumbs. Coat each croquette in that order; chill briefly if the coating softens.
4. 4Mix mayonnaise, green mango, lime and optional Scotch bonnet. Refrigerate until service.
5. 5Heat frying oil to 175°C. Fry croquettes in small batches for 3–4 minutes until golden and heated through, at least 74°C in the centre.
6. 6Drain on a rack. Serve two per side portion with a tablespoon of sour-mango aioli.

Ingredients

• 250 g unsalted butter, softened
• 220 g dark brown sugar
• 4 large eggs (200 g without shells)
• 280 g all-purpose flour
• 8 g baking powder
• 3 g baking soda
• 5 g ground cinnamon
• 2 g ground nutmeg
• 1 g ground pimento
• 120 g finely chopped mixed dried fruit
• 120 ml dark Jamaican rum
• 120 ml whole milk
• 10 ml vanilla extract
• 1 lime zest
• 150 g sugar for caramel
• 50 ml water for caramel
• 150 ml heavy cream
• 30 g unsalted butter for caramel
• 2 g sea salt

Method

1. 1Heat oven to 170°C. Butter and flour a 23 cm bundt tin. Soak dried fruit in 80 ml rum for at least 30 minutes, draining any excess into the batter liquids.
2. 2Cream 250 g butter and dark sugar until pale and fluffy. Add eggs one by one, scraping bowl. Mix in vanilla and lime zest.
3. 3Sift flour with baking powder, baking soda, cinnamon, nutmeg and pimento. Fold dry mixture into batter in three additions alternating with milk and remaining 40 ml rum.
4. 4Fold in soaked fruit, pour into tin and bake 60–75 minutes until a skewer comes out without wet batter and cake is set through. Rest 20 minutes, then unmould onto a rack.
5. 5For caramel, boil 150 g sugar with water until amber. Remove from heat and carefully add warm cream in stages (it will steam); whisk in butter and salt.
6. 6Cool sauce until pourable. Slice cooled cake into 12 pieces, drizzle with caramel and serve.

Ingredients

• 550 ml full-fat unsweetened coconut milk
• 250 ml heavy cream
• 100 g caster sugar
• 8 g powdered gelatine plus 40 ml cold water (or validated vegetarian gelling equivalent)
• 10 ml vanilla extract
• 1 pinch sea salt
• 250 g fresh passion-fruit pulp
• 40 g sugar for sauce
• 30 ml orange juice
• 1 lime, zest finely grated
• 20 g toasted coconut flakes

Method

1. 1Bloom gelatine in 40 ml cold water for 5–10 minutes according to package instructions.
2. 2Heat coconut milk, heavy cream, 100 g sugar, vanilla and salt in a saucepan until steaming but not boiling. Remove from heat.
3. 3Stir in bloomed gelatine until completely dissolved; strain through a fine sieve.
4. 4Pour evenly into eight 120 ml moulds or glasses. Refrigerate at least 5 hours until softly set.
5. 5Briefly simmer passion-fruit pulp, 40 g sugar and orange juice 2–3 minutes to form a pourable sauce; cool completely.
6. 6Unmould panna cotta after a quick warm-water dip or serve in glasses. Spoon passion-fruit sauce over and finish with lime zest and toasted coconut.

Ingredients

• 900 g peeled sweet potato, finely grated
• 400 ml coconut milk
• 220 ml whole milk
• 180 g dark brown sugar
• 90 g all-purpose flour
• 60 g melted unsalted butter
• 3 large eggs (150 g without shells)
• 10 ml vanilla extract
• 8 g ground cinnamon
• 2 g grated nutmeg
• 1 g ground pimento
• 4 g fine salt
• 80 g raisins, optional
• 250 ml whipping cream
• 25 g icing sugar
• 5 ml vanilla extract for cream

Method

1. 1Heat oven to 175°C. Grease and line a 23 cm square baking dish.
2. 2Whisk coconut milk, whole milk, sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, pimento and salt.
3. 3Stir in grated sweet potato and flour until evenly combined; fold in raisins if using. Transfer into the prepared dish and smooth surface.
4. 4Bake 65–80 minutes until golden, firm in the centre and an inserted skewer comes out without loose batter. If browning too quickly, cover loosely with foil.
5. 5Rest 20 minutes for clean slicing. Whip cream with icing sugar and second vanilla addition to soft peaks; refrigerate until service.
6. 6Cut pudding into ten portions and serve warm with a spoonful of vanilla cream.

Ingredients

• 220 g digestive biscuits or graham crackers, crushed
• 95 g unsalted butter, melted
• 750 g full-fat cream cheese, room temperature
• 180 g caster sugar
• 3 large eggs, room temperature
• 180 g sour cream
• 25 g cornstarch
• 10 ml vanilla extract
• 300 g mango purée, divided
• 15 ml lime juice
• 5 g finely grated ginger
• 1 g freshly grated nutmeg
• 0.5 g finely ground pimento
• 30 g sugar for mango topping

Method

1. 1Heat oven to 160°C. Line base of a 23 cm springform tin and wrap outside tightly in foil. Mix biscuits and melted butter; press into base, bake 10 minutes, cool.
2. 2Beat cream cheese and 180 g sugar on low speed until smooth. Add eggs one at a time, then sour cream, cornstarch, vanilla, ginger, nutmeg, pimento and 150 g mango purée. Avoid beating in excess air.
3. 3Pour over crust. Drop spoonfuls of 80 g mango purée onto surface and swirl gently. Place tin in a deep roasting tray and add hot water to halfway up sides.
4. 4Bake 55–70 minutes more until the edges are set and centre wobbles slightly, with the centre reaching a safe temperature for a cooked egg dessert (approximately 71°C).
5. 5Turn oven off and leave door ajar 30 minutes; remove, cool, then refrigerate at least 8 hours.
6. 6Simmer remaining 70 g mango purée with lime and 30 g sugar to a pourable sauce. Cool, serve a little with each slice.

Ingredients

• 300 g dark chocolate (60–70% cacao), chopped
• 350 ml whipping cream, chilled
• 160 ml whole milk
• 70 g caster sugar
• 4 egg yolks (approximately 75 g), preferably pasteurised
• 2 g finely ground Jamaican pimento
• 2 g fine salt
• 10 ml vanilla extract
• 80 g whipped cream extra for garnish, optional
• 40 g cacao nibs or dark-chocolate shavings

Method

1. 1Place chopped chocolate in a heatproof bowl. Whip the 350 ml cold cream to soft peaks and refrigerate.
2. 2Heat milk with ground pimento until just steaming; cover and steep 5 minutes, then strain if the spice texture is coarse.
3. 3Whisk egg yolks with caster sugar; temper slowly with warm spiced milk. Return to very low heat and stir continuously until custard reaches 82–84°C and coats a spoon. Do not boil.
4. 4Pour hot custard over chocolate and salt. Rest 1 minute, then whisk to a smooth ganache. Stir in vanilla and cool to lukewarm, approximately 35–40°C.
5. 5Fold one-third of whipped cream through chocolate to lighten it, then fold in remaining cream gently without deflating.
6. 6Spoon into eight chilled glasses, cover and refrigerate at least 4 hours. Garnish just before service with optional whipped cream and cacao nibs.

Ingredients

• 240 g fresh ripe pineapple, cut into 12 thin rings or twelve decorative wedges
• 90 g dark brown sugar for caramel
• 45 g unsalted butter for tins
• 180 g unsalted butter, softened, for cake
• 170 g caster sugar
• 3 large eggs (150 g without shells)
• 220 g all-purpose flour
• 8 g baking powder
• 3 g fine salt
• 100 ml whole milk
• 10 ml vanilla extract
• 5 g lime zest
• 2 g grated nutmeg
• 12 maraschino cherries, optional

Method

1. 1Heat oven to 180°C. Butter a 12-cup jumbo or deep muffin tin and line bases with parchment rounds where possible.
2. 2Melt 45 g butter with brown sugar until glossy; divide among 12 cups. Arrange one pineapple piece in each, with optional cherry in the centre.
3. 3Beat softened 180 g butter and caster sugar until light. Add eggs one at a time, then vanilla and lime zest.
4. 4Sift flour, baking powder, salt and nutmeg. Fold into batter alternately with milk until just combined.
5. 5Spoon batter over fruit, filling cups to no more than two-thirds. Bake 20–25 minutes until springy and a skewer comes out clean.
6. 6Rest 5–8 minutes, then invert onto a lined tray while caramel remains warm. Cool slightly and serve warm or at room temperature.

Ingredients

• 3 large ripe but firm plantains (about 650 g peeled), cut on a shallow diagonal
• 160 g white granulated sugar
• 45 g unsalted butter
• 45 ml water
• 25 g tamarind concentrate or 60 g mild tamarind purée (adjust acidity)
• 15 ml fresh lime juice
• 1 ready-rolled all-butter puff pastry sheet, about 300 g
• 10 g flour for rolling
• 200 g crème fraîche
• 80 g thick coconut cream
• 20 g icing sugar
• 1 g sea salt
• 6 mint leaves for garnish

Method

1. 1Heat oven to 200°C. Lightly flour the pastry and cut a round slightly wider than a 23 cm oven-safe skillet. Chill the pastry while preparing caramel.
2. 2Heat sugar with 45 ml water in the skillet over medium heat until deep amber, swirling rather than stirring. Remove from heat and carefully whisk in butter and salt.
3. 3Arrange plantain slices tightly over caramel in overlapping concentric rings. Lay chilled pastry on top, tuck edges around plantain and prick the centre twice to vent.
4. 4Bake 30–40 minutes until pastry is risen and deeply golden. Rest 8–10 minutes, then place a larger heatproof plate over the skillet and invert very carefully; hot caramel can burn.
5. 5Warm tamarind concentrate with lime and a spoonful of the pan's caramel if available. Taste and adjust: the sauce should be tart, not sour.
6. 6Whisk crème fraîche, coconut cream and icing sugar until softly thick. Slice tart into eight portions and plate with a quenelle or spoonful of coconut cream and a streak of tamarind caramel.

Ingredients

• 250 ml whole milk
• 250 ml heavy cream
• 30 g freshly ground Blue Mountain coffee, for infusing
• 5 egg yolks (approximately 90 g)
• 55 g caster sugar
• 250 g dark chocolate, finely chopped (60–70% cacao)
• 1 g fine salt
• 80 g roasted peanuts or cashews, roughly chopped
• 100 g sugar for praline
• 1 g finely ground pimento
• 80 g plain flour
• 50 g cocoa powder
• 60 g cold unsalted butter
• 50 g brown sugar
• 180 ml strong unsweetened sorrel infusion
• 30 g sugar for gel
• 2 g agar-agar powder (adjust brand strength)

Method

1. 1Warm milk and cream to steaming, add ground coffee, cover and steep off heat for 8 minutes. Strain finely and make up to 500 ml total with extra milk if needed.
2. 2Whisk egg yolks with 55 g sugar. Gradually temper with warm coffee dairy, then cook over low heat, stirring constantly, to 82–84°C until it lightly coats a spoon. Strain immediately over chocolate and salt; whisk smooth.
3. 3Divide into eight small moulds or a shallow tray, cover the surface and refrigerate at 4°C or below for at least 4 hours.
4. 4For praline, cook 100 g sugar to amber, stir in toasted nuts and pimento, then spread thinly on baking paper. Cool completely and break into pieces.
5. 5Mix flour, cocoa, butter and brown sugar into crumbs; bake at 170°C for 12–15 minutes until dry and crisp. Cool.
6. 6Bring sorrel infusion, 30 g sugar and agar to a full boil for 1–2 minutes, whisking. Pour into a shallow dish, chill until set, then blend into a smooth gel.
7. 7Plate each portion of crémeux with cocoa crumble, praline shards and dots of sorrel gel. Serve chilled.

Ingredients

• 160 g dried Jamaican sorrel sepals, rinsed
• 2.5 litres potable water
• 130 g fresh ginger, washed and thinly sliced
• 8 whole pimento berries
• 4 whole cloves
• 1 cinnamon stick
• 150–220 g brown sugar, to taste
• 80 ml fresh lime juice
• 1 orange, zest removed in wide strips
• Ice and orange slices for service

Method

1. 1Bring water to a boil in a large non-reactive pot. Add sorrel, ginger, pimento, cloves, cinnamon and orange zest.
2. 2Reduce heat and simmer gently 5 minutes. Cover, turn heat off and steep 25–30 minutes until deep ruby in colour.
3. 3Strain through a fine sieve or clean cloth without pressing harshly. While infusion is warm, stir in 150 g sugar until dissolved.
4. 4Cool promptly, then add lime juice. Taste and add more sugar if needed; acidity changes as the drink chills.
5. 5Refrigerate covered at 4°C or below for at least 3 hours. Serve 200–220 ml over ice with an orange slice.

Ingredients

• 600 g ripe mango flesh
• 120 ml fresh lime juice
• 60–90 g sugar syrup, according to sweetness
• 20 g fresh mint leaves
• 0.5–1 g Scotch bonnet, finely minced, seeds removed
• 500 ml cold still water
• 350 ml chilled sparkling water
• 400 g ice
• 6 lime wheels and mint sprigs, garnish

Method

1. 1Blend mango, lime juice, 60 g sugar syrup, mint and a very small quantity of Scotch bonnet with the still water until smooth.
2. 2Taste and adjust: add syrup for balance and bonnet in tiny increments. Strain if a clear, lighter texture is desired.
3. 3Chill base for at least 30 minutes. Divide ice among six glasses.
4. 4Pour approximately 180 ml mango base into each glass and top with 50–60 ml sparkling water; stir once to preserve bubbles.
5. 5Garnish with a lime wheel and mint. Label clearly as containing Scotch bonnet.

Ingredients

• 350 ml fresh passion-fruit pulp, strained or partially seeded
• 220 ml freshly squeezed lemon juice
• 180 g sugar
• 250 ml hot water for syrup
• 1.2 litres chilled filtered water
• 2 g fine salt, optional
• 600 g ice
• 8 lemon wheels and 8 mint sprigs

Method

1. 1Dissolve sugar in 250 ml hot water to make a simple syrup and cool completely.
2. 2Combine passion-fruit pulp, lemon juice and cooled syrup in a large jug. Stir until homogeneous.
3. 3Add chilled filtered water and optional pinch of salt, then taste; adjust with extra water for milder acidity or a small amount of syrup for sweetness.
4. 4Refrigerate 1 hour. Stir before service so any fruit solids are distributed.
5. 5Pour into eight tall glasses over ice and garnish with lemon wheels and fresh mint.

Ingredients

• 700 g peeled cucumber, seeds removed if large
• 180 ml fresh lime juice
• 100 g caster sugar or 120 ml prepared simple syrup
• 1.1 litres cold filtered water
• 20 g fresh mint leaves
• 1 g fine salt
• 400 g ice
• 8 thin cucumber ribbons and 8 lime wedges for garnish

Method

1. 1Cut cucumber into chunks and blend with 400 ml water and mint leaves until smooth.
2. 2Strain through a fine sieve or clean cloth into a chilled jug; reserve clear, light-green cucumber juice.
3. 3Dissolve caster sugar in a little warm water and cool, or use measured simple syrup. Combine with cucumber juice, lime juice, salt and remaining cold water.
4. 4Taste for balance, adjusting water and sweetness according to cucumber variety and lime acidity. Refrigerate 30 minutes.
5. 5Serve over ice in eight glasses with a cucumber ribbon and lime wedge. Stir the jug before pouring if lightly cloudy.

Ingredients

• 500 g fresh pineapple chunks
• 400 g ripe mango flesh
• 300 g watermelon, seedless
• 250 ml guava nectar
• 200 ml fresh orange juice
• 70 ml lime juice
• 60 g sugar syrup, optional
• 300 ml chilled coconut water
• 600 g ice
• 8 thin pineapple wedges and mint sprigs

Method

1. 1Chill all fruit and juices before blending. Inspect fruit for bruising and discard spoiled parts.
2. 2Blend pineapple, mango and watermelon until very smooth; strain if a silky punch is desired.
3. 3Combine purée with guava nectar, orange, lime and coconut water. Taste and add only enough syrup to balance the citrus.
4. 4Refrigerate covered for an hour. Stir thoroughly because fresh fruit solids settle.
5. 5Pour over ice in eight tall glasses, garnish with pineapple and mint and serve immediately.

Ingredients

• 200 g seedless tamarind pulp (or 120 g tamarind concentrate, adjusting strength)
• 800 ml water
• 90 g fresh ginger, sliced thinly
• 130 g light brown sugar
• 80 ml fresh lime juice
• 1 pinch sea salt
• 900 ml well-chilled sparkling water
• 500 g ice
• 8 thin lime wheels
• 8 short rosemary or mint sprigs

Method

1. 1Combine tamarind pulp, water and ginger in a saucepan. Bring to a gentle simmer and cook 8–10 minutes, stirring to dissolve tamarind. Do not let the concentrate scorch.
2. 2Remove from heat, stir in brown sugar and salt until dissolved. Cover and steep another 10 minutes.
3. 3Strain through a fine sieve, pressing gently to extract liquid. Stir in lime juice, taste, and adjust sweetness with water or a little extra syrup if necessary.
4. 4Chill the tamarind-ginger base completely, at least 1 hour. For each of eight glasses, add ice and about 125 ml concentrate, then top with 110 ml sparkling water; ratios may vary based on concentration.
5. 5Stir once and garnish with a lime wheel and mint or rosemary. Serve immediately while sparkling.