1 bunch fresh thyme, leaves only

2 cinnamon sticks, roughly crushed

2 tbsp chopped fresh coriander

1 tsp coriander seeds, crushed

2 tbsp black peppercorns, crushed

1 tsp freshly grated nutmeg

3 tsp allspice, crushed

2 tbsp garlic infused oil

4 Scotch Bonnet chilies, seeds removed

2 tsp chopped fresh ginger

2 limes, zest of 1 lime, juice of 2

140ml/¼ pint olive oil


Place all of the ingredients in a blender or food processor and blend to make a smooth paste.

Use the paste as a seasoning for chicken, pork or fish. It will keep for two weeks if covered and refrigerated.

Recipe adapted from: Good Food

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