Perfect for: lovers of Caribbean food looking for simple, flavour-packed recipes to expand their repertoire. Once the liquid is cool, add the spring onions, coriander stalks, and most of the diced cucumber, reserving about 2 tablespoon. 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.

With her dad in the RAF, Oliver was a forces child, born in London and thrown into life in Kent, Cyprus and back to “1970s National-Front East Anglia”. 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.Food became a scary thing, and it kind of broke my heart – this thing that had been beauty and artistry and love. Cook the chicken low and slow for about 40 minutes with the lid closed, turning occasionally, and brushing the meat with more of the spice paste as you go. Cook the macaroni in a deep pan of vigorously boiling salted water until tender but still with a little bite left to it; it’ll take around 10 minutes. Add the vinegar, sugar, cumin seeds, peppercorns, bay leaf, and 3 1/2 tablespoons of water to a medium saucepan. Set over a medium-low heat and warm through, stirring now and again, until everything is melted and combined.

Serve with Ducana (see page 33 of The Pepperpot Diaries) or Spiced Roast Ground Provision (see page 164) and a simple salad with fresh herbs. She asks so many questions, puzzling over ways to stop the mayonnaise separating in a cheese toastie, on the Channel 4 show Food Unwrapped. On the inside covers of her first cookbook, The Pepperpot Diaries, is a tapestry of photos of her sprawling extended family. If you are worried the dough is too wet to work with, dust with a little extra flour to bring it back to the perfect consistency. Cover the pan with the lid and leave over a low heat to braise gently for 3–4 hours until the ribs are meltingly tender.Leave to marinate in the fridge for at least 1 hour, ideally 3 hours or even a bit longer if you have time. 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.

Members get the first chance to book our entire programme of events, including go-down-in-history gigs, concerts with world-class orchestras, and talks from cultural icons and political giants. When you have a pile of cooked breads, tumble the chana dal on top and serve topped with tamarind chutney, hot sauce, and a cucumber relish… divine. 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. 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.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. 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.

Tickets can only be sold through the Southbank Centre and our authorised agents, and can't be resold. She got help when a doctor took her on at a private clinic for free: unlike with other addictions, she points out, you can’t just go cold turkey. Caribbean food hasn’t been codified in quite the same way as French and Italian: “There’s eight ways you can make rice and peas.

Top each tart with a few flaked almonds and bake in the preheated oven for 25-30 minutes until golden. In a hot frying pan, sear the ribs on each side in a little oil until they take on a deep golden colour. 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. 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. This deeply personal celebration of Caribbean cooking explores the vibrant and varied flavours of the region with a collection of stunning recipes alongside stories and journal entries from Andi’s travels in Antigua.