Craig David and Jamie Oliver served up a tasty Grenadian baked chicken with rice and peas on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 1 x 1.4 kg whole free-range chicken , cut into saute pieces.

For the rice and peas: 200 g dried kidney beans, 3 cloves of garlic, 8 pimento (allspice) seeds, 100 g creamed coconut , from a block, 1 green Scotch bonnet, ½ a bunch of fresh thyme , (15g), 3 spring onions and 200 g long grain rice.

For the marinade: 1 onion, 4 cloves of garlic, 5 cm piece of ginger, 1-2 Scotch bonnets, 6 pimento (allspice) seeds, ¼ teaspoon ground cloves, 1 whole nutmeg , for grating and 1 organic chicken stock cube.

For the sauce: 1 tablespoon dark brown sugar, 2 tablespoons apple cider vinegar, 1 teaspoon hot pepper sauce, 4 tablespoons tomato ketchup and ½ a bunch of fresh thyme , (15g).

For the pumpkin: 1.2 kg pumpkin, 2 onions, 4 cloves of garlic and olive oil.

For the salsa: ½ a cucumber, 1 Scotch bonnet, 2 fresh bay leaves and 2 tablespoons apple cider vinegar.

See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food, available from Amazon now.