Some of the recipes are veganised versions of predominantly Jamaican classics; others are Caribbean-inflected reworkings of foods they love and have grown up eating. Think Potato and C hickpea Curry with Roti, Jerk C auliflower Wings, Coconut, Black-Eyed Pea and Sweet Potato Stew, and Plantain Cookies .

But the recipe I’m sharing with you today, because it would be an act of unspeakable cruelty not to, is for the Rum-Roasted Potatoes. and pepper pot stew (though I had to add some umami stuff for depth of flavour - I think they left that out either cos they're not vegan or they wanted to make the recipes as simple as possible) and my fav recipe for spinner dumplings and the use of plantain is so bloody fun! Now, in Natural Flava, they're spreading the love, offering Ital inspiration and punchy Caribbean flavors to the feel-good, plant-based diet taking the world by storm.

Anyhow if you have been looking for a very accessible plant-based Caribbean cookbook to complement your Bryant Terry collection, this is fab and doesn't go over the same territory (this is more like a pure UK Caribbean with way less cajun influence etc). There are plenty of recipes to try: I'd certainly like to try cooking the Vegan shepherds pie, a giant patty and Rasta Pumpkin pasta to start with.

There are recipes that are a spin on popular dishes which will have the keen meat eater licking their lips. As with their first book, Original Flava, it draws on the generous tradition of Caribbean food, though its focus — or perhaps it would be more accurate to say its inspiration — is Ital cooking; the “ital” derives from “vital” and denotes the Rastafarian approach to eating, with its emphasis on fresh, unprocessed food and and its celebration of the earth’s bounty. Some recipes just say to "cook the ingredients" while others actually provide temperatures, but those temperatures are sometimes in Fahrenheit and sometimes say "Gas 3" or "Gas 6" etc.

Craig and Shaun McAnuff, raised in London and of Jamaican descent, are bringing Caribbean food to the masses. Welcome to our Caribbean vegan fusion series bringing you Caribbean infusion flavour from around the world. The most important thing, we think, is the togetherness food brings­ – the same happiness we have with our family. Natural Flava’ brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook. I work with students from the Caribbean, so I was always curious about the foods they grew up eating.

Packed with around 100 mouth-watering vegan recipes, Natural Flava will elevate your vegan cooking repertoire with finger-licking goodness. Please hit like if you enjoyed this review and let me know of any other cookbooks or comforting recipes you think I should try. I don't normally review but seriously, the red pea stew is one of my all-time fav comfort foods and it's the best base recipe I've found and I'm so happy to have it in an actual book. There really is much to love here, especially if this is a cuisine you want to try as the recipes look both delicious and accessible and cover a range of scenarios and influences that will make you drool. I mention it only because I feel if I alter anything in someone’s recipe, I feel it is only polite to say so!The most important thing, we think, is the togetherness food brings - the same happiness we have with our family. This is rare for many reasons that are maybe too related to neurodiversity/mental to go into but significant enough, reader, to get those 5 stars. The first recipe we tried was Pepper Steak, a rich, mouth-watering meal with a fiery kick that I just had to share with you! They have since been featured on the BBC, Buzzfeed, BET Network, London Live and Reprezent Radio, and successfully self-published their first cookbook Caribbean Cookbook in 2017. That one detail is what truly keeps this from being a favourite for me simply because I’m not sure how feasible some of these recipes would be.

One of my aids in fighting the grimness outside has been this persuasively upbeat book by Craig and Shaun McAnuff who are brothers from South London of Jamaican heritage.By the way, I used vegetable shortening (in the form of Trex, which is much the same as Crisco) rather than the vegan butter stipulated in the recipe, as I always have it in the fridge for pastry. I wish the recipes had some general cook-times listed, but while they don’t, the recipes also don’t seem like they would take all day. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat , and Caribbean favourites from home such as Garlic butter lobster and Trini doubles . I normally like recipe books that include pictures for every recipe and while this book doesn't have pictures for them all, the pictures that are included look delicious.