The Rookie Chef

Nadiya Ziafat explores the dishes she loves, and enlists help from cookery writers and chefs in getting them just right

In this episode, Delroy Dixon, owner of the Rhythm Kitchen Caribbean restaurant in Walthamstow, shares his legendary jerk chicken recipe.

DELROY’S TOP TIPS

Spicing is really important – scotch bonnets and pimento (also known as allspice) are a must for an authentic flavour. The ideal way to cook it is over a charcoal grill, but if you’re cooking jerk for the first time, try it in the oven – once you’re comfortable, you can move on to the barbecue.

For the ultimate spread, serve the jerk with rice and peas, plantain and coleslaw. Make sure your chicken is properly marinated for maximum flavour, and get your hands in there to make sure the flavours and spices really get into the chicken.