[col type=”three-fourth”] Ingredients 85g/3oz icing sugar 170g/6oz plain flour 55g/2oz cornflour 30g/1oz ground almonds 225g/8oz butter, and extra for greasing almond essence icing sugar for dusting raspberry or strawberry jam Preparation method Pre-heat the oven …
[col type=”three-fourth”] A Caribbean dish full of spicy flavours served with an unusual take on rice and peas. Ingredients For the jerk chicken spice mix 1 onion, finely chopped 1 spring onion, finely chopped ½ …
[col type=”three-fourth”] This spicy lamb is best eaten outdoors, preferably with the lamb cooked on a barbecue. Ingredients For the jerk lamb 2 tsp ground allspice ½ tsp salt 2 garlic cloves, crushed 1 scotch …
[col type=”three-fourth”] Homemade jam and proper custard make this roly poly extra yummy. For this recipe you will need a blender to make the jam. Ingredients For the strawberry jam 350g/12oz strawberries, hulled and quartered …
[col type=”three-fourth”] Ingredients For the jerk chicken 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available) ½ large onion, roughly chopped 2 scotch bonnet chillies, roughly chopped 40g/1½oz ginger, …
[col type=”three-fourth”] Ingredients 1 tbsp olive oil 3 Jerusalem artichokes, peeled and sliced ½ shallot, peeled and sliced 30ml/1fl oz white wine 100ml/3½fl oz vegetable stock 55ml/2fl oz double cream For the pheasant garnish 1 …