Seasonings and spices

I try for fresh herbs wherever possible, be it thyme or oregano. However, sometimes we only have dry herbs on hand. Use a bit less, as they tend to be more potent. Abandon the garnish if you can’t get fresh parsley, basil or cilantro since dry leaves won’t work at the finish line (use finely chopped spring onion tops in a pinch). Whenever you see ‘chopped spring onions’ in recipes it means use both green and white parts. Try to use fresh-ground black pepper when possible, unless I have specified white pepper. For hot peppers, I have kept it to a medium level, to keep the dish friendly. Heat is always optional: even with a spicy dish like jerk you can adjust the level. Don’t get too caught up on the scotch bonnet issue, use hot chillies or hot pepper sauce as a substitute but choose a sauce that’s not too vinegary or it will bring a sour note to the taste.