The Pepperpot Diaries: Stories From My Caribbean Table

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Dress, Karen Millen; earrings & ring, Bukonla Crown; glasses, Jimmy Fairly; glasses chain, Frame Chain. Photograph: Phil Fisk/The Observer I was introduced to doubles by my dear Trinidadian friend, Lesley Anne Saunders, and it was love at first bite. Puffy bara flatbread with the rich, curry-seasoned chana, zingy cucumber relish and a final punch of tamarind chutney and glorious hot sauce.It’s truly one of the most stunning street food inventions I have ever come across. I so love the unique sour nature of tamarind. It’s almost like a connector between sweet, salty, and savoury – somehow it seems to sing to all of those sensations. A spoonful of tamarind chutney will bring any dish to life.

Andi Oliver recipes - BBC Food Andi Oliver recipes - BBC Food

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.

She then joked: “Can you imagine being in a car with one of your parents for ten hours a day over three weeks? We only had one argument!” Regular panelist on The Kitchen Cabinet on BBC Radio 4 alongside Jay Rayner, Henry Dimbleby and Angela Hartnett I need my reading – my reading is my balm, it helps me with my mental health and keeps me on a level that I need to be connected to. So, I’ve been doing a lot more audiobooks and I’ve loved it, actually.”

Andi Oliver - Wikipedia

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.

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Then, my mum. She used to take me to the library every week when I was a kid. She was the one who instilled a love of books in me. She loved to write. I think that’s quite a good book club.” 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. Preheat the oven to 180C fan/gas mark 6. 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. Drain immediately and leave to one side. While this is happening, grate all the cheeses, mix them together and set aside. took part in Eight Go Rallying: The Road To Saigon with her daughter Miquita Oliver. They drove a 1959 Morris Minor. [7] 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 | The Guardian Andi Oliver | The Guardian

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. The Pepperpot Diaries: Stories From My Caribbean Table, photography by Robert Billington ( DK, 27 April 2023), ISBN 9780241560211 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. 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.

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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. Wright, Katie (9 May 2023). "Andi Oliver on turning 60 and channeling her anger into power". The Independent. I’m obsessed with The Girl With the Louding Voice. It’s one of the best books I’ve read in such a long time. It works on so many levels. I think Abi Daré is one of the most exciting new voices in literature that I’ve read in a very long time. It’s witty, it’s challenging, it’s exciting. There’s a thriller running through it. GH: Congratulations on the series! Why do you think it’s such a must-watch for people who love books?