Byron is well known for his barbecues on the beach, and says the secret of good Caribbean food is in the seasoning. Everyone makes their own version and it usually includes thyme, plenty of salt, peppers such as scotch bonnet or the small local chilis, and a number of other spices. In the UK we can cheat - but make sure you do it the night before, it's all about the preparation. And use twice as much as you think you need - strong flavours are the thing. Even though summer seems to be over we will be eating this on Monday at Notting Hill and until it's too cold to go out in the garden. And then we might just have to cook it in the oven.

Barbecued chicken, pork or fish with rice and peas

Prepare your meat or fish the day before - cut slashes into them to ensure the spices get right in, it will help with cooking too.

 Season with your preferred seasoning - curry powder will do but you can buy most of the Caribbean style seasonings now. Or make your own from a combination of salt, black pepper, turmeric,  ground allspice, dried thyme, red pepper (cayenne or fresh scotch bonnet chili) and olive oil. Rub this into the meat or fish. The next day - cook on your coal pot in the garden!

Rice and Peas

Rinse your rice, long grain is best. Cook until nearly ready, add plenty of salt, a tin of black eye beans or kidney beans or if you can get them, pigeon peas complete with their liquid and finish cooking. If you like you can add a bit of coconut - but most people don't.