Jerk-Spiced Plantain, Shallot and Halloumi Recipe with Julia Bradbury

To make the jerk spice paste, put the ginger, garlic, chillies and olive oil into a large mixing bowl and stir together.

Add the allspice, cinnamon, paprika, thyme, sugar, salt and pepper and stir well to mix.

Add the plantain, halloumi and shallots to the spice paste and gently toss together so everything is evenly coated. Thread everything alternately on to the skewers, setting them on a plate as you go. Ideally, set aside for an hour or so to marinate.

Once you are ready to cook, fire up your barbecue ready for direct grilling or preheat a griddle pan on the hob.

Grill the kebabs for a few minutes each side, until the halloumi is crisp and everything is nicely browned.

Sprinkle over the thyme leaves and squeeze over a little lime juice before serving.