The Pepperpot Diaries: Stories From My Caribbean Table

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Top each tart with a few flaked almonds and bake in the preheated oven for 25-30 minutes until golden. You can also use the external lift near the Artists' Entrance on Southbank Centre Square to reach Mandela Walk, Level 2. 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. 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 2022, Oliver explored her Caribbean heritage in a life-changing journey of personal and social exploration alongside her daughter Miquita Oliver; visiting the island of their heritage Antigua, the sister island of Barbuda, and Barbados, this was captured in the much-praised BBC2 series The Caribbean with Andi and Miquita.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. When it’s bubbling vigorously, whisk in the butter until melted, then pour the sauce back over the ribs and serve. 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. Combine that with the lemon zest in the barbecue spice rub, and it brings that extra bit of something special to a barbecue. 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.

Set over a medium-low heat and warm through, stirring now and again, until everything is melted and combined. There’s a new podcast with Miquita coming up – virtual dinner parties – and another major TV project in the summer. When it’s hot, sear the chicken all over to give it a nice bit of colour, then reduce the heat if using a gas barbecue, or move over indirect heat for charcoal. 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. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp.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. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavors 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 flavors of Caribbean cooking to your table.

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.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 cooking. 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. The book is her origin story as well as a guide to a vibrant but under-represented cuisine: Caribbean cooking is the cooking of 700 islands, with India, China, France, Spain and Portugal all finding their way into the food. 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.

Add the curry paste and salt and sauté gently for about 5 minutes, giving it a light stir occasionally. If you come back and unpack and start cooking at 3pm, of course you’ll be pissed off, of course you’ll hate cooking.

From sizzling barbecue dishes to aromatic curries, weekday dinners to weekend feasts, and side dishes to desserts, every page offers a new must-try dish with Andi’s stories and warm step-by-step guidance bringing each recipe to life. 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. For the heritage recipes she’d tap up the elders, who were not forthcoming: “People take their stuff to the grave with them. Miquita was born when Oliver was 20 and a large alternative family emerged from her Ladbroke Grove set, which included actors, musicians, and creatives. 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.