It’s simple but expensive to buy pre-made jerk sauce, or jerk seasoning, in the supermarket. For this reason I thought it best to try making some, and it’s delicious. In fact, as one might expect, you get an awful lot more flavour if you make it yourself. However, this recipe isn’t for the soft-tongued, it packs a punch – a problem which can be avoided, at cost of tradition – I suppose – by adding less chilli. I loved this meal, but my girlfriend wasn’t quite sure – because of the heat issue. But don’t let that put you off!