1
For the Thyme Vinegar: Gently heat the vinegar in a small pan on a hob with fresh thyme, bring to boil and then remove from the heat.
3
For the Jerk Marinade: Add all the ingredients to a blender (except the vinegar) and blitz until fine.
4
Add 50ml thyme vinegar and blend again.
5
This will keep for up to 3 weeks if kept in the fridge in a sealed container