@antonycookes: Jerk poussin, green tomato and blood orange salsa. This all happened because I had a big bunch of thyme in the fridge. Very often a meal is inspired by a single item going off in the fridge. Thyme, along with allspice and scotch bonnet, is the dominant aromatic in jerk seasoning. I spatchcocked the poussin, meaning I could cook it within 15 minutes – convenient if you’re pressed for time as I was. That salsa worked out beautifully. The marinade: Ginger Garlic Shallot Thyme Allspice (pimento berries) Peppercorns Scotch bonnet Salt Tamarind Cumin Coriander seed #jerkchicken #poussin #greentomatoes #salsa #carribeanfood