The Pepperpot Diaries is Andi Oliver’s long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavors 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 flavors of Caribbean cooking to your table. You can also use the external lift near the Artists' Entrance on Southbank Centre Square to reach Mandela Walk, Level 2. 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. 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. 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.

Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown I was introduced to doubles by my dear Trinidadian friend, Lesley Anne Saunders, and it was love at first bite. Puffy bara flatbread with the rich, curry-seasoned chana, zingy cucumber relish and a final punch of tamarind chutney and glorious hot sauce.It’s truly one of the most stunning street food inventions I have ever come across.

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.

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.” Join us before the talk in the Queen Elizabeth Hall Foyer, where you can hear DJs spin some of Oliver’s favourite music, and taste some of her recipes. 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.

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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. The Pepperpot Diaries is Andi Oliver's long-awaited first cookbook. 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. Remove from the oven, remove the beans and paper and let cool slightly. Leave the oven on at the same temperature. Meanwhile, make the frangipane by beating the butter and sugar until pale and fluffy either in a stand mixer with the paddle attachment, or using an electric hand whisk. Beat in the eggs one by one. Add the almond essence, then beat in the ground almonds. Finally, fold in the flour. 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.

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