Most often cooked with
Garlic
Onion
Bay leaf
Carrot
Celery
Parsley
Stock
ButterRecipes with thyme
Ackee and Saltfish
Salt cod soaked and flaked into sautéed onion and pepper, then folded through ackee at the very last moment so it does not break up.
Beef and Ale Stew with Herb Dumplings
Chuck steak simmered in dark ale until it gives, with suet dumplings steamed on the surface of the pot for the last half hour.
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Chicken Noodle Soup
Poached chicken and vegetables in a clear stock, with the noodles cooked apart so the broth stays clean rather than thick and starchy.
Chicken Stock
Stock from a roast carcass, held at a bare simmer for hours so it stays clear, and what the onion and tomato soups both ask for.
Chicken Thigh and Potato Traybake
Bone-in thighs roasted on top of potatoes and lemon in one tin, so the skin crisps above the juices rather than poaching in them.
Crisp Roast Potatoes
Floury potatoes parboiled with bicarbonate of soda, roughed up in the pan, then roasted in fat that is already smoking hot.
Curry Goat
Goat shoulder burned into curry powder and then cooked for two hours, until the meat gives and the sauce is thick enough to coat rice.
French Onion Soup
Onions cooked down for an hour until they are jammy and dark, then finished under the grill with a raft of bread and melted cheese.
Glazed Carrots
Carrots cooked in one layer under a paper lid until the butter, sugar and stock reduce to a syrup that coats them.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Mushrooms on Toast
Mushrooms seared hard in a wide pan until they brown, then finished with garlic butter and piled onto thick toast.
Rice and Peas
Rice cooked in coconut milk with kidney beans, thyme and a whole scotch bonnet left in the pot and never broken.
Roast Chicken with Lemon and Thyme
A whole chicken salted and left uncovered in the fridge before roasting hot then moderate, so the skin crisps and the breast stays juicy.
Roast Tomato Soup
Tomatoes roasted hard with garlic until the edges blacken, then blitzed, so the flavour concentrates instead of thinning out in a pan of stock.
Slow-Braised Beef Shin
Beef shin browned hard then cooked for hours at a bare simmer, until the collagen melts and the meat falls apart under a fork.
Split Pea and Ham Hock Soup
Yellow split peas simmered with a smoked ham hock until they collapse into the broth, thickening the soup with nothing but themselves.
Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.
Vegetable Stock
A light stock of leek, carrot, celery and onion simmered for only forty minutes, because long cooking turns vegetable stock bitter.
Wet Brine for Chicken and Pork
A five per cent salt brine for lean chicken and pork, chilled hard before the meat goes in, with the timings that stop it going spongy.
