This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then just send a blank email <click here>

Ingredients

30 scallions
5" piece fresh ginger, peeled
1/4 cup garlic cloves, peeled
6 bay leaves
6 to 8 Habanero or Scotch bonnet chiles, seeded,
minced
2 teaspoons freshly ground nutmeg
2 teaspoons freshly ground cinnamon (approx. 1 stick)
1 tablespoon freshly ground allspice
2 tablespoons black peppercorns, ground
2 tablespoons whole coriander seeds, ground
1 tablespoons kosher salt
1 cup fresh thyme leaves, chopped fine

Optional:
1/2 C oil (if using a blender)
1 t apricot jam or honey

Method

• Chop the scallions, ginger, garlic, bay leaves and chiles separately until moderately fine. (by hand).

• Combine these ingredients and continue chopping until fine.

• Place in a bowl and add ground spices.

• Stir in the chopped thyme and mix well.

• The rub tastes best if allowed to sit for a few hours for the flavors to meld.

Makes 3 cups

Martin James