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The Pepperpot Diaries: Stories From My Caribbean Table

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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.” 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.

This dish really came into being because mMy father-in-law, Lloyd, keeps asking me for rum and raisin everything, so this is for Lloyd. The gorgeous short pastry is from the mind of she who rules all baking, my niece, Phoebe Oliver. Came out right nice. To make the purée, soak the raisins in the rum for at least an hour. Blend to a purée in a food processor, then scrape into a bowl and set aside. Wash and dry the food processor for the next step. 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. 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. Dress, Karen Millen; earrings & ring, Bukonla Crown; glasses, Jimmy Fairly; glasses chain, Frame Chain. Photograph: Phil Fisk/The Observer

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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. 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 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.

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. Who’s the author? Andi Oliver is the award-winning chef and broadcaster you will recognise as the host of BBC’s Great British Menu, Sky Arts Live Book Club, Channel 4’s Beat the Chef and Food Unwrapped, and a contributing chef and host of BBC’s Saturday Kitchen.

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. Once the liquid is cool, add the spring onions, coriander stalks, and most of the diced cucumber, reserving about 2 tablespoon.

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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. 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.

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