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
6 garlic cloves
4 Scotch Bonnet chillies, 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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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