This traditional Jamaican jerk seasoning from Walkerswood comes in a modest-sized jar but packs a powerful punch. Made with the not-so-timid Scotch Bonnet chilli peppers this fiery marinade lends itself really well to chicken and lamb. It's also perfect for jazzing up barbeques and the jar's contents will go a long way as you can slap on this paste pretty sparingly to appreciate its flavour.
The lid on the jar suggests a great idea for chicken: mix up Walkerswood jerk seasoning with some honey, a little cooking oil and some minced garlic and ginger and spread lovingly over a whole chicken. Pop in the oven and roast as you would normally. Once cooked, remove the chicken from the oven, allow to cool and devour.