The Pepperpot Diaries: Stories From My Caribbean Table

Product Information

Remove from the oil with a slotted spoon and place on a plate lined with kitchen paper to drain any excess oil. 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. 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. Oliver first rose to fame fronting the band Rip Rig + Panic with Neneh Cherry in 1981, before going on to establish a career in TV.

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. 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.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. Top and skirt, Kitty Joseph; earrings, And Other Stories; ring and bracelets, Bukonla Crown; glasses, Black Eyewear; glasses chain, Frame Chain; shoes, Karen Millen.

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. 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. 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. Add the browned chicken back to the pan and stir well, making sure it is completely coated in the curry paste. 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.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. Give the mixture a stir to combine, then pour into a blender and blitz briefly to a rough consistency.

With her dad in the RAF, Oliver was a forces child, born in London and thrown into life in Kent, Cyprus and back to “1970s National-Front East Anglia”. In a hot frying pan, sear the ribs on each side in a little oil until they take on a deep golden colour. 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. There’s a new podcast with Miquita coming up – virtual dinner parties – and another major TV project in the summer.It means you start to pack in the flavour early on and it really does bring a succulence to the meat.