Ingredients

• 1 onion
• finely chopped
• 1 spring onion
• finely chopped
• ½ Scotch bonnet chilli
• seeds removed
• finely chopped
• 2.5cm/1in piece of root ginger
• grated
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 2 tsp mixed herbs
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp all-purpose seasoning
• 1 tsp nutmeg
• 2 garlic cloves
• crushed
• 2 tbsp chopped dried thyme leaves
• 2 limes
• juice only
• 1 whole chicken
• spatchcocked
• dash olive oil
• 50g/1¾oz butter
• 4 spring onions
• finely chopped
• 1 garlic clove
• peeled but left whole
• ¼ scotch bonnet chilli
• finely diced
• 2 sprigs fresh thyme
• 250g/9oz risotto rice
• 600ml/1 pint chicken stock
• 200g/7oz fresh peas
• 50g/1¾oz parmesan
• grated
• 2 tbsp olive oil
• 2 medium free-range eggs
• yolks only
• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 300ml/10½fl oz sunflower oil
• 1 celeriac
• peeled and thinly sliced
• 2 large carrots
• peeled and thinly sliced
• 1 lemon
• juice only
• 1 tbsp Dijion mustard
• 2 tbsp chopped fresh chives

Directions

• For the jerk chicken
• preheat the oven to 200C/400F/Gas 6.
• Place all the ingredients for the jerk spice mix in a blender and blend until you have a rough paste.
• Spread the mixture all over the chicken and leave to marinade for at least an hour.
• Heat a large griddle pan
• drizzle a little oil over the chicken and place skin-side down on the griddle. Cook for five minutes
• turn over and place in the oven for 40-45 minutes
• or until cooked through.
• For the rice and pea cakes
• heat a large pan and add the butter. Add the onion
• cook for a couple of minutes and then add the garlic
• chilli and thyme and cook for a further minute.
• Add the rice and stir to coat the rice. Gradually add the stock a little at a time until all the stock has gone and you have a creamy risotto. Finish by adding the fresh peas and parmesan.
• Allow to go cold and then set aside in the fridge.
• To make the rice and pea cakes
• heat a large frying pan and add the oil. Once hot take a tablespoon of cold risotto and shape into a small cake the size of a fish cake and fry for a couple of minutes each side.
• For the slaw
• add the egg yolks to a small food processor and add the mustard and vinegar. Start the motor on the processor and gradually add the oil a little at a time to make mayonnaise.
• Place the sliced celeriac and carrot in a large glass bowl and add the mayonnaise
• lemon juice
• mustard and chives.
• To serve carve the chicken into portions and place on a plate with the rice and pea cakes and slaw.