Roughly chop the 6 Spring onions — white and green — and stem the 4 Scotch bonnet chillies. Strip the 6 Thyme from their stems. Peel the 6 cloves Garlic and the 4 cm Ginger and slice them so they pound easily. Toast 1 tbsp Allspice berries in a dry pan over medium heat until they smell of clove and pepper, about 1 min. Tip into a grinder with the 1 tsp Black peppercorns and grind to a coarse powder.

⚠ Leave the scotch bonnet seeds in: that is where the real fire lives.

⚠ Whole pimento berries lose their perfume fast once ground, so grind no more than you need today.

• Spring onions
• Scotch bonnet chillies
• Thyme
• Garlic
• Ginger
• Allspice berries
• Black peppercorns