Jerk spring roll with marinated mango and pickled red onions

1. Marinade the chicken thighs with crushed garlic, chopped ginger, sliced onion, oil and jerk seasoning and mix thoroughly, then cook in the oven at 180°C until the chicken has reached 75°C. Cool and then slice the chicken
2. Peel and dice the butternut and sweet potato into small cubes, add to a tray with oil and cook for 10 minutes in the oven
3. Heat the sugar and vinegar in a pan, until all the sugar is dissolved and pour some mixture onto the diced mango
4. Defrost the filo and melt some butter. Cut the filo to the desired size and brush each layer with butter and sprinkling of jerk seasoning, creating three layers of filo
5. On the top layer, place the chicken, sweet potato and squash, and the coleslaw mix. Brush the edges with butter and fold in the ends, roll into a sausage shape, and place in the fridge for at least 30mins
6. Mix the soy and maple syrup with more garlic and ginger for a dressing
7. Gently pan-fry the spring roll, turning until golden brown all over, then cook in the oven at 180°C until a core temperature of 75°C is reached
8. Lay the spring roll on top of the marinated mango and pickled onions and finish with the dressing, black onion seeds and pomegranate seeds.

  “A delicious hybrid of Asian and Caribbean food! Classic jerk flavours work really well with the sweet potato and chicken, combined with the Asian stir fry mix in a spring roll format. Jerk spice has a lovely slow build of heat. Filo pastry is an amazingly versatile and underused ingredient which you can use to top pies, make samosas or for a spring roll in this instance. It’s so quick and easy to use and has a lovely crisp texture. The ready-to-use pickled onions are a great time-saver!” Paul Tunnicliffe, Culinary Development Chef