MICHELLE MIAH'S JAMAICAN BROWN STEW CHICKEN

We celebrate the world’s best comfort food by asking chefs and food writers from diverse backgrounds about the dishes they love. Here, Michelle Miah, co-owner of Rudie’s Jerk Shack in Brixton, shares her recipe for a classic Jamaican one-pot

- TONY NAYLOR

My mum was all about Jamaica. She loved her heritage and made sure we did, too,’ recalls Michelle Miah, co-owner of street-food brand Rudie’s Jerk Shack. ‘The first time I went there, I felt I’d become complete as a young person. I’m black-British, but these are my roots – in family, culture and food.’

When Michelle met her now-husband, Matin, she recalls, ‘It was important that he understood what Jamaica meant to me.’ They took numerous road trips around the island, often planned around legendary food spots to give him a taste of the real Jamaica.

For years, that foodie exploration informed their parties back in London: ‘Matin really can cook and, as a family, we’re known for throwing dinner-parties and big cook-ups.’ But, in 2015, their long-held ambition to launch a restaurant (Michelle also works in fashion and design), resulted in the first Rudie’s.

Known for its 24-hour jerk-marinated meats cooked over charcoal, there are now six Rudie’s outlets, including its flagship Brixton restaurant. Other Caribbean restaurants might serve dishes from across the islands, but, as Michelle puts it: ‘Our niche is that we’re not shy about saying we’re traditionally Jamaican food.’