Splash a little oil into the palm of your hands and rub it all over the dough in the bowl. Cover the bowl with a damp kitchen towel and leave the dough to rest at room temperature for 2-3 hours – 3 hours is preferable if you have time. A Changing Places toilet is located on Level 1 Royal Festival Hall next to the JCB Glass Lift, for the exclusive use of disabled people who need personal assistance to use the toilet. Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown

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. Form the dough into a ball with your hands, wrap it in clingfilm and chill in the fridge for 2 hours. Preheat the oven to 170C/gas mark 5. The Queen Elizabeth Hall cloakroom is closed. You won’t be able to bring any bags over 40 x 25 x 25cm into the Queen Elizabeth Hall, so please leave large bags at home. We're cash-free This dish really came into being because mMy father-in-law, Lloyd, keeps asking me for rum and raisin everything, so this is for Lloyd. The gorgeous short pastry is from the mind of she who rules all baking, my niece, Phoebe Oliver. Came out right nice. Who’s the author? Andi Oliver is the award-winning chef and broadcaster you will recognise as the host of BBC’s Great British Menu, Sky Arts Live Book Club, Channel 4’s Beat the Chef and Food Unwrapped, and a contributing chef and host of BBC’s Saturday Kitchen.Talk to a member of staff at the auditorium entrance if you have a disability that means you can’t queue, or you need extra time to take your seat. They can arrange priority entry for you as soon as the doors open.

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. 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. 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 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. Digital Reads A Curse For True Love : the thrilling final book in the Once Upon a Broken Heart series Oliver shares her favourite recipes, guaranteed to bring the delicious flavours of Caribbean food to your table, plus plenty of tales from her colourful career in food, music and TV. 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.

Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for 1 hour or until set. 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. When you return to the dough, punch it down gently with your hand, then leave for a further 10-15 minutes to rest. 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.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 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.”

Members get the first chance to book our entire programme of events, including go-down-in-history gigs, concerts with world-class orchestras, and talks from cultural icons and political giants. 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. Andi Oliver’s deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients, and vibrant flavors from across the region 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.Lower the heat to medium-low, then add the onion and remaining garlic and chilli. Lightly sauté for 5 minutes until slightly softened. Add the curry powder and a splash of water – enough to form a paste. Gently cook for 2 minutes, being careful not to burn the spices. 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. Heat the remaining 2 tablespoons of oil in a large pan over a medium heat. Add the curry paste and salt and sauté gently for about 5 minutes, giving it a light stir occasionally. 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.