Jerk marinade - a West Indian recipe - has a few basic ingredients, and goes well with pork, chicken and fish.

It's best to cook pork in the oven first, and then finish it off on the grill, for safety's sake.

For an authentic West Indian accompaniment to this dish, try serving it with rice and peas - actually rice cooked with soaked and pre-cooked kidney beans, a little garlic and thyme, a whole Scotch Bonnet pepper, and a little coconut milk and allspice along with the normal amount of water.

This can simmer on the hob until both rice and beans are soft and have taken on the flavours of the herbs and spices - spread it out in a tray and bake in an oven for five minutes to remove some moisture, remove the pepper and serve.

Jerk pork also goes extremely well with the pineapple salad elsewhere on the barbecue recipes page, coleslaw or rice salad.

Ingredients

• 1 tablespoon allspice berries, whole
• 2 tbsp brown sugar
• 6 cloves of garlic
• 4 hot red peppers
• 2 tbsp fresh thyme leaves (remove the stalks)
• 1 small red onion, peeled
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 pinch cinnamon
• 1 pinch nutmeg
• 600g pork fillet steaks

Method

1. Place all of the ingredients apart from the pork into a blender and then process them until smooth.
2. Pour half of the sauce in a dish, then add the pork steaks. Pour the rest of the sauce over the top. Wrap the dish in cling film and then store in the fridge for an hour.
3. Remove to a roasting dish, cover with foil, and part-cook in an oven at 200 degrees centigrade for 20 minutes.
4. Finish cooking on a hot barbecue grill for 5 minutes each side to add a char-grilled flavour.