Cook with Jamie

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

H i folks, folks this week we’ve got Fif­teen grad­u­ate Lloyd Hayes spic­ing up your bar­be­cue with big West Indies flavours to give you a won­der­ful, fin­ger- lickin’ spread of grilled dishes. I love a bit of Lloyd — he grad­u­ated in 2005 and he has that unique per­spec­tive you can only get from hav­ing par­ents who’ve come from far­away lands; and as he hap­pens to be a great chef, that trans­lates into in­cred­i­bly good West In­dian-in­spired recipes.

Th­ese dishes are all about mak­ing the most of cheaper cuts of meat and fish so you can bar­be­cue on a bud­get with­out skimp­ing on qual­ity or flavour. To kick off the barbie, th­ese ginger and honey chicken wings are bril­liant — they’re a bar­be­cue favourite and su­per-cheap too. Leave them overnight in the spicy sweet mari­nade and you’ll end up with de­li­ciously sticky, juicy wings.

Pollock is a great, cheap fil­let but you can eas­ily use any other sus­tain­able white fish. Sim­ply wrap it in foil with co­conut, dark rum and a fierce Scotch bon­net chilli, whack the lot on the bar­be­cue and let it siz­zle and soak up all those beau­ti­ful flavours for a real party in your mouth. Try serv­ing it with this twist on clas­sic coleslaw, which has added cayenne pep­per and a Scotch bon­net for a real spicy kick. You can ad­just the heat to how you like it but, in my book, the hot­ter the bet­ter.

To fin­ish, th­ese dough­nut- like Fes­ti­vals, rolled in sugar, ground cin­na­mon and ginger, are se­ri­ously mor­eish. Have them hot, just as they are, or serve them with chopped, grilled ba­nana and dulce de leche for a real treat!

If you want to save some space in your fridge, mar­i­nate your meat and fish in seal­able bags rather than in big bowls and trays.

Make sure your bar­be­cue is re­ally hot be­fore you start cook­ing – once roughly 80 per cent of your coal is white, you’ll be good to go.

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