James Cochran served up tasty Jamaican jerk buttermilk chicken with scotch bonnet chilli jam on James Martin’s Saturday Morning.

The ingredients are: 2l veg oil, 500g boneless/skinless chicken thigh, 250ml buttermilk, 15g of jerk spice, 35g of tapioca flour, 65g of semolina, 50g if Sauce Shop scotch bonnet jam, 1 punnet of micro coriander and A handful crushed of corn nuts..

For the brine: 100g of salt, 25g of jerk spice and 1 litre of water.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.