The Pepperpot Diaries: Stories From My Caribbean Table

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I love a second-day pot of curry, and this recipe is no exception – if you make a big enough pot it will see you through a couple of dinners in the middle of the week. This is also one of those many moments when you’ll be glad you took my advice to keep a big jar of green seasoning in the fridge.

Andi Oliver on turning 60 and channeling her anger into power Andi Oliver on turning 60 and channeling her anger into power

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. 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. Give the mixture a stir to combine, then pour into a blender and blitz briefly to a rough consistency. Transfer to a bowl and stir through the reserved diced cucumber. Add a pinch of salt and serve as you like. Tamarind chutney I need my reading – my reading is my balm, it helps me with my mental health and keeps me on a level that I need to be connected to. So, I’ve been doing a lot more audiobooks and I’ve loved it, actually.”

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In April 2007, she started presenting a six-part cookery show Neneh and Andi Dish it Up with her friend Neneh Cherry for BBC2. [5] Projects [ edit ]

Andi Oliver: ‘I let my daughter start cooking, then I take Andi Oliver: ‘I let my daughter start cooking, then I take

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

Andi Oliver on why now’s the perfect time to join a book club Andi Oliver on why now’s the perfect time to join a book club

When you return to the dough, punch it down gently with your hand, then leave for a further 10-15 minutes to rest. Andi reflected and said: “We’re having conversations with BBC and another one with Channel 4 about projects we’d love to do together. She then joked: “Can you imagine being in a car with one of your parents for ten hours a day over three weeks? We only had one argument!”

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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. Oliver is a former member of the band Rip Rig + Panic [4] who appeared on an episode of Series 1 of The Young Ones. She used to co-host the Channel 4 television show Baadasss TV alongside Ice-T and frequently appears on the BBC World Service and the BBC's annual coverage of the Glastonbury Festival. [ citation needed] Other music projects [ edit ] Heat the oil in a high-sided heavy-based frying pan or wok to 180C. To test whether the oil is hot enough, drop in a cube of white bread. If it bubbles straight away and goes golden, then the oil is ready for frying. Fry each piece of dough for just under a minute – be careful not to overcrowd the pan and fry just 1 or 2 at a time. The bara will puff up and become a gorgeous, light golden brown colour when ready.