Caribbean

Jerk is often cooked in a drum, which you likely won’t have at home – but you can still make a satisfying jerk in the oven, especially with pork as it’s fattiness allows for soft, tender meat and maximum flavour

'This roast lamb leg was something my family usually ate on special occasions or sometimes for Sunday dinners,' says chef Keshia. 'As I learned to cook, this was a dish I’d regularly watch being made, and would eventually make with my grandmother. It would cook on low while we were at church (my grandad was left to keep an eye on it, while also preparing the rest of the vegetables to have with it). After church, we’d take it out of the oven to rest, using the meat juices for gravy, and prepare the rest of the meal, which was usually rice and peas, roast potatoes and greens.'

Scotch bonnets are an intensely hot chilli often used in Caribbean cooking; fruit helps to temper their heat

Chef Andi Oliver says: ‘The youngsters in my family are always asking me to make this. I like to serve it with cornmeal waffles, but sweet potato wedges or rice would be great too’