Peel the pineapple and cut out the “eyes”. Cut the pineapple into thin slices and then cut each slice into quarters so you have small wedges. Place in a bowl with the thyme, chilli, spice blend, brown sugar, rum, lime rind and juice and oil. Season with salt.

Ingredients

• 4 tblsp (25 grams) coriander seeds
• 8 blades mace
• 1 cinnamon stick
• 1 tblsp each whole allspice berries, anise seeds cumin seeds, mustard seeds, fenugreek and white peppercorns
• 2 tblsp ground ginger and turmeric
• 1 tsp ground chilli
• 1/4 cup dark brown sugar

Method

1. Toast all the whole spices. Do them separately as the smaller ones will burn quicker. Toast the mace and cinnamon stick as well. Allow all the spices to cool then grind either in a coffee mill or a mortar and pestle. Add the brown sugar, mix well and store in an airtight container.

Cooks Tips

Have the butcher bone out half a leg of pork. I prefer the shank end. Open it out like a butterfly leg of lamb. Season the meat with the oil and spice blend as above and cook in a lidded barbecue for about one hour. To test if the meat is cooked, pierce the meat at the thickest part with a skewer and check the color of the juices. They should be clear: if not continue cooking.