Jerk Marinade : Mild N Sweet

This is a sweet, milder version of my everyday classic Jerk recipe.

The allspice imparts such a warm and juicy flavour to any meat, fish, seafood or vegetables when cooked in this classic aromatic Caribbean marinade, which is the ‘mutts nutts’  on the BBQ.  We all know Jerk pork and chicken, but consider this amalgamation of Gods own ingredients to kick off a vegetarian risotto or saute with onions, garlic and fresh thyme, add stock and coconut cream and you’ve created a heavenly curry sauce…… call me…..

Prep Time: 10 minutes + 30 mins resting time

Cook time:

Serves: Makes 250ml


400g jar sweet piquant peppers, drained
1 tsp freshly ground black pepper
4 cloves garlic, roughly chopped
2 tbsp fresh thyme leaves or 1 tbsp dried
4 large spring onions, roughly chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp ground allspice
1 tsp salt
zest and juice of 1 lemon
2.5 knob fresh ginger, grated
1 tbsp sesame oil


Pop ingredients in a food processor (or you can use a hand whizz) and blend until you have a smooth paste. If your marinade is still a little dry you can add a little more oil to loosen it up a bit.

Place in a jar with a secure lid and your marinade can be kept in the fridge for up to a month.

A fabulous summer marinade for every BBQ occasion.