The Pepperpot Diaries: Stories From My Caribbean Table

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The great thing about becoming famous in your 50s, she says, is that it doesn’t drive you mad: you can enjoy the work, but you see it for what it is: “If this had happened to me when I was younger, I’d be dead by now.” Oliver may be the biggest thing on food TV these days, presenting Great British Menu for a third series – she’s fast-talking, deeply knowledgeable, engaged, at ease and earthy, with a refreshing inquisitiveness. She asks so many questions, puzzling over ways to stop the mayonnaise separating in a cheese toastie, on the Channel 4 show Food Unwrapped. Heat the remaining 2 tablespoons of oil in a large pan over a medium heat. Add the curry paste and salt and sauté gently for about 5 minutes, giving it a light stir occasionally.

Add the vinegar, sugar, cumin seeds, peppercorns, bay leaf, and 3 1/2 tablespoons of water to a medium saucepan. Warm through over a low heat until the sugar has dissolved, stirring occasionally. Set aside to cool. I love this book. It has introduced us to some delicious food in a very approachable way. Most ingredients are readily obtainable and the recipes are straightforward.Lower the heat to medium-low, then add the onion and remaining garlic and chilli. Lightly sauté for 5 minutes until slightly softened. Add the curry powder and a splash of water – enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices. Put all the ingredients into a small saucepan with 80ml of water. Set over a medium-low heat and warm through, stirring now and again, until everything is melted and combined. Talk to a member of staff at the auditorium entrance if you have a disability that means you can’t queue, or you need extra time to take your seat. They can arrange priority entry for you as soon as the doors open.

Add the cumin seeds and ginger and sauté for a further 5 minutes. Add the tomatillos (if using) and grated and chopped tomatoes and sauté for another 5 minutes. The Queen Elizabeth Hall cloakroom is closed. You won’t be able to bring any bags over 40 x 25 x 25cm into the Queen Elizabeth Hall, so please leave large bags at home. We're cash-free Once the liquid is cool, add the spring onions, coriander stalks, and most of the diced cucumber, reserving about 2 tablespoon.In a food processor, blitz together the onion, garlic, chilli, ground cumin, coriander, turmeric and curry powder, and 2 tablespoons of the oil to a rough paste. In a hot frying pan, sear the ribs on each side in a little oil until they take on a deep golden colour. Remove from pan and leave to one side.

I love a second-day pot of curry, and this recipe is no exception – if you make a big enough pot it will see you through a couple of dinners in the middle of the week. This is also one of those many moments when you’ll be glad you took my advice to keep a big jar of green seasoning in the fridge. Now lightly oil your hands again and divide the dough into 6-8 equal portions. Lightly oil a work surface and flatten each portion out into a rough circle with the palm of your hand. The Pepperpot Diaries is Andi Oliver's long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavours from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavours of Caribbean cooking to your table. To make the topping, melt the butter and oil together in a wide frying pan. Add the garlic and very gently soften over a low heat for around 4 minutes. Add the breadcrumbs and stir them through the oil. Toast for few minutes, then remove from the heat.

Using a 12cm cookie cutter or a bowl of the same size, cut out 10 circles of pastry. Carefully line each of the fluted tart tins with a piece of pastry, making sure it fits snugly into the corners. Pop a piece of baking parchment over each piece of pastry and fill each case with baking beans. Blind bake the tart cases in the preheated oven for 25 minutes. When you return to the dough, punch it down gently with your hand, then leave for a further 10-15 minutes to rest.

Remove from the oven, remove the beans and paper and let cool slightly. Leave the oven on at the same temperature. Meanwhile, make the frangipane by beating the butter and sugar until pale and fluffy either in a stand mixer with the paddle attachment, or using an electric hand whisk. Beat in the eggs one by one. Add the almond essence, then beat in the ground almonds. Finally, fold in the flour. In conversation with her daughter, TV presenter Miquita Oliver, Andi reveals the deeply personal journey of writing her first cookbook, reconnecting with the food she grew up eating, and the vibrant flavours and cherished ingredients that speak to her Antiguan British and broader Caribbean heritage and run through her heart and soul.Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for 1 hour or until set. Andi Oliver is a regular face on our TV screens, as the much-loved host of the BBC's Great British Menu, Sky Arts Book Club Live, Channel 4's Beat the Chef, Food Unwrapped, and contributing chef and host on BBC's Saturday Kitchen. Join the award-winning chef and broadcaster for a celebratory night out filled with storytelling, music and incredible flavours, as she introduces her long-awaited first cookbook The Pepperpot Diaries: Stories From My Caribbean Table.