‘Jerking’ is all about maximising flavour. The great thing about jerk cooking is that you can use either a dry rub or a wet marinade, which means that you can use the wonderful flavours in such a variety of dishes, from meat or fish, to vegetables or grains. Traditionally, the mix will include allspice and Scotch bonnet chillies, but the spices can be adapted to taste. Here’s my ultimate jerk marinade with spatchcocked chicken. If you prefer, you can use four chicken breasts with the skin on and cook on the barbecue for 15–20 minutes.