Corporal Morvin Davidson is a chef with the Royal Logistic Corps and is currently serving in Cyprus with 2nd Battalion The Princess of Wales's Royal Regiment (2PWRR).
Originally from the Caribbean, here's one of his favourite recipes:
2 chicken breasts
Spinach & Spring Onions
1 onion, finely blended
Chilli blended with olive oil
500g of flour
Pinch of salt
Pinch of sugar
JERK CHICKEN SAUCE:
Tomato puree or ketchup
Half a cup of orange juice
Finely chopped onion
Cut the chicken breasts in half and rub in the marinade together with a teaspoon of oil. Cover and leave in the fridge for 24 hours.
Prepare the spinach and spring onions and put to one side.
Prepare the dumplings by combining the flour, milk and water (pre-mixed) with a pinch of sugar and salt.
Next make the jerk sauce, letting it reduce to a sticky consistency.
Coat the chicken breast with a little oil and lightly grill. Flash fry the spinach and spring onions until the spinach has wilted.
Serve and enjoy!