Recipe by Shelley @dishydishesx on instagram 

When the craving for sunshine flavours hits, nothing compares to the taste of the Caribbean. Using one of our whole organic chickens, this jerk-spiced spatchcock chicken is the star of a vibrant and comforting feast. Paired with creamy mac & cauliflower cheese, maple and jerk roasted root veg, and a traditional Caribbean green bean dish known as fry bodi, this spread brings warmth and spice to chilly evenings.

Jerk Spatchcock Chicken

Serves 4

Ingredients

• 1 whole organic chicken from The Organic Butchery

• Olive oil

• Jerk seasoning

• Fresh thyme

• Chillis (optional)

• 1 bunch spring onions

• 2 limes, halved

Method

1. Spatchcock the chicken, making small slits in the skin. Rub generously with olive oil, jerk seasoning, thyme, and chillis if using.

2. Marinate in the fridge for a few hours to allow the flavours to infuse.

3. Roast at 180°C for 45 minutes, basting every 15 minutes.

4. Add spring onions and lime halves to the tray, then roast for another 30 minutes or until the chicken is fully cooked.

5. Cut into pieces and reduce the cooking juices to make a rich, spicy gravy.

Mac & Cauliflower Cheese

Ingredients

• 1 whole cauliflower, cut into florets (use leaves too if you like)

• Olive oil, salt & pepper

• 300g macaroni pasta

• 50g butter

• 50g plain flour

• 1–1.5 pints milk

• 500g grated cheese

• ¼ tsp grated nutmeg

Method

1. Roast cauliflower florets and leaves with olive oil, salt, and pepper at 180°C for 30 minutes.

2. Cook the macaroni according to packet instructions.

3. For the cheese sauce: melt butter, stir in flour, and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Add cheese and nutmeg.

4. Combine pasta, roasted cauliflower, and cheese sauce in a baking dish. Top with extra cheese and bake for 25 minutes until golden and bubbling.

Fry Bodi (Caribbean Green Beans)

Ingredients

• 1 medium onion, sliced

• 4–6 garlic cloves, minced

• Handful of cherry tomatoes

• 2 red chillies, finely sliced

• 300g green beans, halved

Method

1. Sauté onion, garlic, tomatoes, and chillies in a little oil.

2. Add the green beans, cover, and cook for 10 minutes.

3. Remove the lid and cook for another 10–15 minutes until tender.

Maple & Jerk Roasted Carrots & Parsnips

Ingredients

• 2–3 parsnips, peeled and cut evenly

• 3–4 carrots, halved lengthways

• Olive oil

• Maple syrup

• Jerk seasoning

Method

1. Parboil carrots and parsnips until just tender.

2. Toss in olive oil, maple syrup, and jerk seasoning.

3. Roast at 180°C for 1 hour until sticky and crisp.

To Serve

Plate up a little of everything: the fiery jerk chicken, creamy mac & cauliflower cheese, spiced root veg, and fry bodi beans. Finish with a drizzle of the reduced jerk gravy and enjoy a plate full of Caribbean flavour with the finest organic meat.