Avocado and Bean Soup
Beans and black-eyed peas simmer with carrot, onion, allspice and a small amount of Scotch bonnet chilli. Avocado is folded into the finished soup.
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Avocado and Pimento Pepper Salad
Avocado, sweetcorn, sweet pimento pepper and cucumber are dressed with cilantro and parsley vinaigrette. Lime wedges accompany the salad.
Avocado and Sweetcorn Salad with Coconut Milk
Avocado, sweetcorn, cabbage and rocket are coated with a coconut milk and ginger dressing.
Avocado and Sweetcorn Salad with Ginger
Avocado, sweetcorn, cabbage, lettuce and radish are dressed with ginger vinaigrette. Lime wedges accompany the salad.
Black-Eyed Pea and Avocado Soup
Black-eyed peas and snapper simmer with onion and cinnamon. Diced avocado is folded in at the end and lime wedges are served alongside.
Black-Eyed Pea and Okra Sauce
Fully cooked black-eyed peas are blended with tender raw okra, whose natural mucilage helps bind the sauce. Allspice, thyme and raw shallot season the yogurt mixture, which is loosened gradually with water.
Black-Eyed Pea and Snapper Soup
Black-eyed peas, snapper and cabbage simmer with onion and ginger. Cilantro is added after the fish has cooked, before a brief rest.
Black-Eyed Pea and Yuca Pasta with Pork
Pork cooks with ginger, cinnamon and onion while yuca is boiled separately. Black-eyed peas, yuca and pasta are folded into the pan before serving.
Cabbage and Avocado Salad with Allspice
Cabbage, avocado and sweetcorn are combined with rocket and cucumber in an allspice vinaigrette. Lime wedges accompany the salad.
Cabbage and Avocado Sauce with Ginger
Avocado and yogurt turn softened cabbage into a smooth green condiment. Fresh ginger, raw shallot and Scotch bonnet chilli make it sharp and very hot, with red wine vinegar adding acidity.
Cabbage and Bean Filo Bites
Cabbage, okra and beans simmer with coconut milk and allspice until thick. Fold in finely diced radish and herbs, then spoon onto crisp baked filo bases.
Cabbage and Black-Eyed Pea Filo Bites
Plantain, cabbage and black-eyed peas cook with ginger and coconut milk until thick. Finely diced cucumber is folded through before the topping is spooned onto crisp baked filo.
Cabbage and Plantain Sauce with Chilli
Boiled ripe plantain gives body to softened cabbage blended with Scotch bonnet chilli. Thyme, raw garlic and red wine vinegar season this very hot, pourable condiment.
Cabbage and Sweetcorn Quinoa Salad
Chilled quinoa, cabbage, sweetcorn and avocado are dressed with allspice vinaigrette and cilantro. Lemon wedges are served alongside.
Cabbage and Sweetcorn with Snapper
Potato, cabbage and sweetcorn simmer with coconut milk and onion. Snapper cooks gently in the pan near the end, with lime wedges served alongside.
Mango and Molasses Cinnamon Mini Cakes
Round mango mini cakes with cinnamon, molasses and rolled oats. Milk softens the quick-cooking flakes during a short rest, giving a moist mixture that is baked in shallow muffin wells.
Mango and Molasses Pistachio Mini Cakes
Diced mango and chopped pistachios are carried in a molasses-cocoa batter. The butter is creamed before the eggs are added, and the small square cakes are baked through rather than judged by their dark colour.
Okra and Black-Eyed Peas with Ginger
Sautéed okra and black-eyed peas are combined with cinnamon-roasted plantain and ginger. Spoon onto baguette toasts spread with natural yogurt.
Okra and Snapper Soup with Rice
Okra, cabbage and rice simmer with cinnamon, thyme and onion. Snapper is added near the end, and the remaining thyme finishes the soup.
Papaya and Lime Dessert Bites
Papaya and peeled lime flesh give these cocoa bites a pronounced citrus character. Honey is mixed into the egg-rich batter before the fruit; bake the small portions fully and allow them to cool.
Pimento Pepper and Black-Eyed Peas with Cilantro
Snapper is cooked with pimento peppers, black-eyed peas and ginger, then gently folded with beaten egg until set. Spoon onto baguette toasts spread with yogurt and finish with cilantro.
Pineapple and Coconut Pistachio Cake
Fresh grated coconut, pineapple dice and pistachios fill a low cake. The coconut is fresh flesh rather than dried flakes, and the fruit-heavy batter is rested in its tin before serving.
Pineapple and Passion Fruit Cake
Pineapple, passion-fruit pulp and pistachios form a very moist vanilla cake. The pulp includes its edible seeds; bake in a shallow tin and serve warm once the centre has set.
Plantain and Cabbage Coconut Sauce
Scotch bonnet peppers make this a very hot chilli sauce, even with coconut milk and yogurt. Cooked ripe plantain is blended with raw cabbage, tomato and red wine vinegar to give it body and a fresh tang.