The Pepperpot Diaries: Stories From My Caribbean Table

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She’s already working on another cookbook and at the time of writing is about to announce a joint project with Miquita and a mum-daughter podcast following on from the success of her own Radio 4 podcast, One Dish. Professionally, she is truly in her prime – despite having had major surgery, a hysterectomy, last July. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes.

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. 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 flavours 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. Put all the ingredients into a small saucepan with 80ml of water. Set over a medium-low heat and warm through, stirring now and again, until everything is melted and combined.

Milner said: “I’ve longed to publish the one and only Andi Oliver for so many years. Her love of food is infectious and leaps out at you through her writing – this is truly a dream come true for me. I’m so grateful to Andi, Jess and their whole team for trusting me with this, her first ever cookbook, and I’m determined to make sure that it finds a place in every enthusiastic cook’s home. The Pepperpot Diaries will be a giant of a cookbook.” 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.

Her visibility as a woman is not just significant within the television industry but also the food industry as a whole, an area Oliver agrees has a way to go in terms of its treatment of women. “I think that as women we are patronised in the kitchen,” she tells me. “I’ve definitely been in a situation where I’ve been with two older white men – I’m not talking about Oliver and Matthew by the way (Oliver’s GBM colleagues) – and they will give their opinion about, say, how a piece of fish is cooked. And I’m like ‘I like this fish, I think it’s cooked well and I’m enjoying it.’ They’re like ‘It’s not that,’ and I’m like ‘Mate, I’ve told you what I think. You think something else. You being 75 and an old white man doesn’t make you more right than me.’ For Andi Oliver, food is about so much more than just the sum of its parts. Throughout my conversation with the TV host, chef, writer and musician we end up on multiple tangents talking about the origins of how a particular dish came about. Did you know barbecue was invented by indigenous Caribbeans? I didn’t. Oliver does. She fills me in on how it’s a Taíno word, and the fact that it was taken to Latin America which is how we got the word – and the dish – barbacoa. 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. 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. little Caribbean seasoning peppers (about 20g/¾ oz), or a mix of red, yellow, and/or green mini sweet peppers 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. Recovery was supposed to take six months. Andi gave herself six weeks, her only concession was a little room with a bed, duvet and fridge, created for her on the set of the Great British Menu in case she needed to retreat from filming for an hour or two.

DK said: “ The Pepperpot Diaries is Andi’s long-awaited first cookbook. This deeply personal exploration of Caribbean food will showcase both traditional and new recipes from Andi’s table, recipes that embody cherished ingredients and vibrant flavours from across the region. The Pepperpot Diaries is also an exploration of identity; alongside delicious and achievable recipes, Andi’s diary entries from time spent in Antigua reveal her personal experiences and memories of Caribbean cooking. 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.” Award-winning TV chef and broadcaster Andi Oliver has written her first ever cookbook The Pepperpot Diaries for DK. For step-free access from the Queen Elizabeth Hall Slip Road off Belvedere Road to the Queen Elizabeth Hall auditorium seating (excluding rows A to C) and wheelchair spaces in the Rear Stalls, plus Queen Elizabeth Hall Foyer and the Purcell Room, please use the Queen Elizabeth Hall main entrance.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. You can also use the external lift near the Artists' Entrance on Southbank Centre Square to reach Mandela Walk, Level 2. 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.

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. 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). Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further 3 minutes.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. To make the Green Seasoning, add all the ingredients into to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. Discover a fascinating story of food that delves into the melting pot of cultural influences, history and rich ancestry that has uniquely shaped traditional and contemporary Caribbean cooking. To reach this entrance, enter the Royal Festival Hall via the Southbank Centre Square Doors. Take the JCB Glass Lift to Level 2 and exit to the Riverside Terrace. Turn right to find the Queen Elizabeth Hall main entrance. 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.