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

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’