Any busy street throughout the Caribbean islands would not be the same without the delicious smell of grilled jerk meat lingering in the air. We’ve tried to capture a bit of that Caribbean flavour here with our mouthwatering jerk chicken burgers! We’re serving them in a fried bread bun with sweet mango ketchup and pickled peppers. On the side we’ve got coleslaw and hot pepper sauce as well as seasoned sweet potato fries and some moreish sweetcorn fritters - a real treat of a meal full of bold Caribbean flavours and bright colours!

Pickle Blend: green bell pepper, black pepper, ginger, chilli
Jerk Seasoning: allspice, garlic, onion, yellow MUSTARD, black pepper, thyme, cinnamon, nutmeg, cloves, cayenne chilli, chilli
Fritter Blend: coriander, thyme, garlic, red bell pepper, black pepper, cumin, turmeric, yellow MUSTARD, allspice, habanero chilli, nutmeg, ginger, fenugreek
Pepper Sauce Spices: red bell pepper, garlic, chilli, habanero chilli
Fried Bread Spices: cumin, turmeric
Ketchup Spices: allspice, cinnamon, ginger, nutmeg, turmeric
Sweet Potato Spices: allspice, cumin, thyme, chives, parsley

May contain traces of celery and sesame. Allergens are listed in CAPITALS

• 4 large skinless, boneless chicken thighs
• 1 bunch of spring onions
• 1 onion
• 800g sweet potatoes
• ½ small white cabbage
• 1 medium carrot
• 1 red pepper
• 1 avocado (optional)
• 1 medium mango (or 200g ready-prepared)
• 180ml milk (any type)
• 1 egg (any size)
• 320g self-raising flour (plus extra for rolling) or gluten-free alternative
• 198g tin of sweetcorn (including all the liquid from the tin)
• 1 tbsp soy sauce (any type) or gluten-free alternative
• 100ml vinegar (white wine or cider vinegar is best)
• 20g sugar (soft brown is best)
• 1 tsp tomato puree
• Oil for frying (sunflower or vegetable oil is best)