Combine both the milks and the cream in a jug or cup and keep to one side of the hob. Gently melt the butter in a deep saucepan over a low heat. Add the flour and beat it into the butter with a wooden spoon. When the flour and butter are fully combined, keep stirring for around 4 minutes, then gradually add the milk and cream mixture, bit by bit, beating it in each time to keep the sauce smooth. Next, beat in just over half of the cheese mixture and all the mustard. Set aside off the heat.

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. Andi Oliver’s deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients, and vibrant flavors from across the region The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we're going - all through the food we eat and the people we meet along the way. The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating – the flavors and ingredients that run through her heart and soul – and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we’re going – all through the food we eat and the people we meet along the way.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. 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. When you return to the dough, punch it down gently with your hand, then leave for a further 10-15 minutes to rest. Life began in London, joining a band with her brother Sean and Cherry. “Punk gave us an engine,” she says, “and it taught us to be self-fulfilling. Punk taught you to not wait. It gave me the most beautiful gift at the right time: I’ve found quantifiable, external success later in life, but I’ve always done exactly what I wanted to do.”

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.Join us before the talk in the Queen Elizabeth Hall Foyer, where you can hear DJs spin some of Oliver’s favourite music, and taste some of her recipes. Heat the oil in a high-sided heavy-based frying pan or wok to 180C. To test whether the oil is hot enough, drop in a cube of white bread. If it bubbles straight away and goes golden, then the oil is ready for frying. Fry each piece of dough for just under a minute – be careful not to overcrowd the pan and fry just 1 or 2 at a time. The bara will puff up and become a gorgeous, light golden brown colour when ready. Once the liquid is cool, add the spring onions, coriander stalks, and most of the diced cucumber, reserving about 2 tablespoon.

For access to the Queen Elizabeth Hall auditorium seating rows A to C and wheelchair spaces in the Front Stalls, please enter via the Artists' Entrance in the Queen Elizabeth Hall Slip Road (Level 1). Andi Oliver's debut cookbook is brimming with the delicious Caribbean flavours she is renowned for celebrating, incorporating her travels in Antigua to create a unique, excuberant culinary experience." Liz Earle Wellbeing 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. Splash a little oil into the palm of your hands and rub it all over the dough in the bowl. Cover the bowl with a damp kitchen towel and leave the dough to rest at room temperature for 2-3 hours – 3 hours is preferable if you have time. 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.A Changing Places toilet is located on Level 1 Royal Festival Hall next to the JCB Glass Lift, for the exclusive use of disabled people who need personal assistance to use the toilet.