The Pepperpot Diaries: Stories From My Caribbean Table

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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. Andi Oliver’s deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients, and vibrant flavors from across the region 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. 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. 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.

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. When you return to the dough, punch it down gently with your hand, then leave for a further 10-15 minutes to rest. 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. 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.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. 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.

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. 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. Oliver shares her favourite recipes, guaranteed to bring the delicious flavours of Caribbean food to your table, plus plenty of tales from her colourful career in food, music and TV. In a hot frying pan, sear the ribs on each side in a little oil until they take on a deep golden colour. Remove from pan and leave to one side. Splash a little oil into the palm of your hands and rub it all over the dough in the bowl. 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.Talk to a member of staff at the auditorium entrance if you have a disability that means you can’t queue, or you need extra time to take your seat. They can arrange priority entry for you as soon as the doors open. Add the cumin seeds and ginger and sauté for a further 5 minutes. Add the tomatillos (if using) and grated and chopped tomatoes and sauté for another 5 minutes. 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. For a while she went by her middle name, Denise, because it felt more like a white girl’s. “I felt like I was waiting for my life to start,” she says. “I knew it was going to happen, and I knew I just had to wait it out.” 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.

Form the dough into a ball with your hands, wrap it in clingfilm and chill in the fridge for 2 hours. Preheat the oven to 170C/gas mark 5. 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. The first sweet things I ever made were cheesecakes. This iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right. 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. 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.Once the liquid is cool, add the spring onions, coriander stalks, and most of the diced cucumber, reserving about 2 tablespoon. 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.

On the inside covers of her first cookbook, The Pepperpot Diaries, is a tapestry of photos of her sprawling extended family. She traces them with a finger. Here is her daughter Miquita, the TV presenter, with whom she’s made several shows; her Antiguan mother, now in her mid-80s, who lives upstairs, pictured with her father over the years: “Can you see she’s looking progressively more pissed off in each photo?” There are friends as close as family: the singer Neneh Cherry, with whom Oliver fronted the post-punk band Rip Rig + Panic. And what’s this? A photo of the Kanneh-Mason clan, the piano- and string-playing musical prodigies? “They’re my cousins!” 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.Before they talk, DJs spin some of Andi Oliver's favourite music in the Queen Elizabeth Hall Foyer, where you can also buy some of her very own food and drink recipes from The Pepperpot Diaries. Andi Oliver's deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients and vibrant flavours from across the region For the sweet pastry, place the butter, flour, sugar, ground almonds and salt in a food processor. Pulse until the mixture looks a bit like breadcrumbs. Tip in the eggs, one by one, pulsing with each addition until the dough has just formed. 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. For access to the Queen Elizabeth Hall auditorium seating rows A to C and wheelchair spaces in the Front Stalls, please enter via the Artists' Entrance in the Queen Elizabeth Hall Slip Road (Level 1).