Love my Good Morning family, it’s giggles and nibbles all the way with Jeanette, Sally-Ann, Astar and the crew. Love it. Yes, it’s live, but that makes me feel real.
Here I am cooking up a storm for International Day, the classic and traditional Ackee and Salt Fish (thanks again by the way Dave and Chris at West Indian Trading for the Ackee). I even managed a few bars of Buffalo Soldier for the nation!
This combination is a winner. Use it as a side with chicken and you’re onto a mid week meal with 5 star qualities. If you don’t like coriander, swap out with thyme. If you don’t like thyme then just have cornflakes!
Ok! I confess, this isn’t exactly a curry, more like pan fried chicken with a wonderful curry sauce. Really quick to create and fab to eat. You’ll find most of the ingredients just sitting and waiting in your pantry.
A beautiful, seasonal paté, full of flavour and easy to knock up in minutes.
A beautiful vegetarian dish, served with green olive tapenade, carrot & coriander sauce.