Escovitch Fish for a dinner party — went down extremely well

I made Escovitch Fish for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The fiery and aromatic profile was the main talking point — no one had quite experienced scotch bonnet used that way before.

Jamaican jerk cooking traces to the Maroon communities who preserved meat with allspice and chilli. I explained the a roadside rum bar context as I served it which helped people appreciate it fully. Red Stripe beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.