This month we’ve given the Spicery treatment to a classic American food truck combo. Here, the USA meets Jamaica - pork belly is roasted with jerk seasoning, soy sauce and sugar until charred and sticky, then shredded and hot sauce added for an extra kick. Allspice is a prominent flavour in Jamaican cooking, particularly jerk seasoning - it has a lovely scent of nutmeg, cloves and cinnamon, but the name leads many people to believe it’s a blend rather than a single ingredient. On the side, we've got mac and cheese flavoured with mild curry powder, a cooling coleslaw, stewed greens, some tangy cucumber pickles and more of that fiery hot sauce.

• Jerk Seasoning: allspice, black pepper, thyme, cinnamon, cloves, cayenne chilli, nutmeg, chilli, garlic
• Curry Powder: coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, allspice, thyme
• Topping Spices: cumin, red bell pepper, green bell pepper
• Coleslaw Blend: chives, parsley, onion, garlic, black pepper
• Pickle Blend: red bell pepper, green bell pepper, yellow MUSTARD, turmeric
• Greens Spices: red bell pepper, green bell pepper, garlic, onion
• Hot Sauce Spices: red bell pepper, habanero chilli, garlic, chilli

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

• 800g diced pork (pork belly is best)
• 1 bunch of spring onions
• 3 cloves of garlic
• 1 cucumber
• ½ small white cabbage
• 300g greens (eg spring greens, sweetheart cabbage or kale)
• 1 large carrot
• 100g cheddar cheese
• 450ml milk (any type)
• 30g butter
• 60g sugar
• 2 tbsp soy sauce (any type)
• 200g dried macaroni
• 2 tbsp plain flour
• 95ml vinegar (white wine or cider vinegar is best)
• 75g mayonnaise
• 1 tbsp tomato puree