Put the garlic, scotch bonnets, nutmeg, thyme and cinnamon in a bowl and mix ruddy thoroughly, adding olive oil to create the marinade.

Score the chicken breasts with a knife, then place in the marinade. Massage the marinade into the breasts, making sure to coat all of the bloomin' chicken.

Leave the chicken in the marinade for minimum 1 hour (24 hours is bloody perfect).

Add some olive oil to a frying pan and heat it on a medium-high heat. Fry the chicken for 5-10 minutes, spooning marinade onto the chicken and turning it once. Add the Worcestershire sauce to the pan after turning.

Once the chicken is mostly cooked, place it in an ovenproof dish. Use a tea strainer to squeeze all the flipping juices out of the remaining bits of garlic, chilli and thyme and cover the chicken in it. Put foil or a lid over the dish, whack it ih the oven and cook the chicken at 200°C for 5-10 minutes or until cooked.

Now remove the lid or foil and place the chicken back in the oven for a further 5 minutes to crisp it up like it's in a Walkers factory.

Serve with coconut rice and peas and enjoy!