JERK-SPICED POUSSIN
My family’s Jamaican, and this jerk spice rub is the combined work of two of my aunties, Wendy and Sonia. For me, the flavours conjure up memories of the Notting Hill Carnival – sunshine, reggae music and the smoky heat of food cooked over charcoal. Traditionally jerk spices are used with pork or chicken – I’ve used poussin (baby chickens) here, for the tenderness of
