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. Discover a fascinating story of food that delves into the melting pot of cultural influences, history and rich ancestry that has uniquely shaped traditional and contemporary Caribbean cooking. Serve immediately, garnished with the coriander, alongside the rice or bread of your choice. Green seasoning 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. Margot Robbie stars as the eponymous fashion doll in this live-action adventure directed by Greta...

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. 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. 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.

Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. 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. 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. 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. 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.

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-freePreheat 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. The great thing about becoming famous in your 50s, she says, is that it doesn’t drive you mad: you can enjoy the work, but you see it for what it is: “If this had happened to me when I was younger, I’d be dead by now.” Oliver may be the biggest thing on food TV these days, presenting Great British Menu for a third series – she’s fast-talking, deeply knowledgeable, engaged, at ease and earthy, with a refreshing inquisitiveness. She asks so many questions, puzzling over ways to stop the mayonnaise separating in a cheese toastie, on the Channel 4 show Food Unwrapped. 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. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. 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.

Add the vinegar, sugar, cumin seeds, peppercorns, bay leaf, and 3 1/2 tablespoons of water to a medium saucepan. Warm through over a low heat until the sugar has dissolved, stirring occasionally. Set aside to cool. In a food processor, blitz together the onion, garlic, chilli, ground cumin, coriander, turmeric and curry powder, and 2 tablespoons of the oil to a rough paste. Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shownYou can also use the external lift near the Artists' Entrance on Southbank Centre Square to reach Mandela Walk, Level 2. 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.

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 step-free access from the Queen Elizabeth Hall Slip Road off Belvedere Road to the Queen Elizabeth Hall auditorium seating (excluding rows A to C) and wheelchair spaces in the Rear Stalls, plus Queen Elizabeth Hall Foyer and the Purcell Room, please use the Queen Elizabeth Hall main entrance. Remove from the oven, remove the beans and paper and let cool slightly. Leave the oven on at the same temperature. Meanwhile, make the frangipane by beating the butter and sugar until pale and fluffy either in a stand mixer with the paddle attachment, or using an electric hand whisk. Beat in the eggs one by one. Add the almond essence, then beat in the ground almonds. Finally, fold in the flour. 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 flavours 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. Join us before the talk in the Queen Elizabeth Hall Foyer, where you can hear DJs spin some of Oliver’s favourite music, and taste some of her recipes.The first sweet things I ever made were cheesecakes. This iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right. Andi Oliver is a regular face on our TV screens, as the much-loved host of the BBC's Great British Menu, Sky Arts Book Club Live, Channel 4's Beat the Chef, Food Unwrapped, and contributing chef and host on BBC's Saturday Kitchen. 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.