Avocado and Sweetcorn Salad with Ginger
Avocado, sweetcorn, cabbage, lettuce and radish are dressed with ginger vinaigrette. Lime wedges accompany the salad.
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Recipes by Nadia Lane
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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 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.
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.
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.
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.
Sweetcorn and Beans with Ginger
Sweetcorn, beans and black-eyed peas are warmed with ginger and thyme, then spooned over natural yogurt. Crisp bread cubes finish the small plates.
Yuca and Plantain Sauce with Lime
Boiled sweet yuca and ripe plantain are mashed by hand into a pale sauce with a generous squeeze of both lime and lemon. Chopped thyme and parsley run through the tangy mixture; the yuca cooking water is discarded.