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FOOD How About A BBQ With A Caribbean Twist - Weather Permitting? Spring in England begs for the sizzle of a garden barbeque, yet the sky loves a plot twist. This Spring or Summer, why not embrace a Caribbean twist: bright flavours, smoky spice, and easy conviviality, with a plan that holds whether the forecast says blazing sun or surprise shower. Here are some tips and thoughts to consider.
Jerk chicken thighs: Bone-in, skin-on for juiciness.
Green-seasoned lamb chops: Fragrant, herby, grill-kissed.
Prawns with Scotch bonnet–lime butter: Fast, dramatic.
Grilled halloumi with pineapple salsa: Veg-forward, big flavour.
Quick recipes (serve 4–6)
1. Classic jerk chicken
Marinade: 6 spring onions, 3 garlic cloves, 1 thumb ginger, 1–2 Scotch bonnets (seeded for less heat), 2 tsp allspice, 1 tsp thyme, 1 tsp ground cinnamon, 2 tbsp brown sugar, 2 tbsp soy, 2 tbsp lime juice, 2 tbsp oil, 1 tsp salt. Blitz. Method:Toss 1.2–1.5 kg chicken thighs in marinade; chill overnight. Grill over medium heat with lid, 25–30 min, turning, until 75°C internal and lightly charred. Finish with a squeeze of lime.
Plan for sunshine - with a rain back-up
Gear: A lidded kettle or gas BBQ doubles as an oven if drizzle hits. Keep a grill-safe cast-iron pan and a baking tray ready to move items indoors.A pop-up gazebo (with sides) and a stack of umbrellas save the day. Prep smart: Marinate the night before; par-cook dense items (wings, corn) in the oven to finish on the grill fast. Keep a warm oven at 100°C for holding. Flow: Set a self-serve drinks station and a “finish-on-the- grill” menu so the cook isn’t drenched. Calypso or reggae playlist, battery speaker, fairy lights - done. The Caribbean twist: smoke, citrus, heat, and sweetness Think jerk spice, green seasoning, Scotch bonnet heat (used judiciously), tropical fruit acids, and a little rum and brown sugar on the glaze.
1. Green-seasoned lamb chops
Paste: Blend 1 bunch coriander, 1 small bunch parsley, 4 spring onions, 2 garlic cloves, 1 tbsp thyme, 1 tsp allspice, zest/juice of 1 lime, 2 tbsp oil, 1 tsp salt. Method: Coat 8 lamb chops; marinate 2–6 hours. Grill 2–3 min per side to medium; rest 5 min. Optional glaze: brush with 1 tbsp warmed honey plus 1 tsp rum last 30 seconds.
Prawns with Scotch bonnet–lime butter
Scotch bonnet–lime butter is a vibrant, spicy, and tangy compound butter made by blending softened butter with
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