This is a sweet, milder version of my everyday classic Jerk recipe.

The allspice imparts such a warm and juicy flavour to any meat, fish, seafood or vegetables when cooked in this classic aromatic Caribbean marinade, which is the ‘mutts nutts’  on the BBQ.  We all know Jerk pork and chicken, but consider this amalgamation of Gods own ingredients to kick off a vegetarian risotto or saute with onions, garlic and fresh thyme, add stock and coconut cream and you’ve created a heavenly curry sauce…… call me…..

Whether I grow 1,2 or 5 tomato plants, at the end of the Summer season, I always have enough tomatoes for my whole neighbourhood, which luckily for me is a good thing.  Homegrown tomatoes (or any for that matter), especially freshly picked and full of the sun are the perfect ingredient for this sweet n easy chutney. This recipe belonged to my children’s grandfather, Popsie, who was a fab home cook and my best friend.

Ooh have you got some over ripe bananas that are stinging your eyes OR do you have some waiting for a good idea in the freezer? Well, if yes, then this is the recipe for you?

Every Autumn I have an abundance of walnuts & there’s nothing like a jar of freshly blended dukkah. I sprinkle this mix over soft cheese for platters, salads or hot pasta for flavour & texture.  As a marinade with oil over grilled fish or chicken. When roasting potatoes or veggies a spoonful over 5 minutes before I remove them from the oven. Otherwise, lovely with fresh bread and warm olive oil.

Great as a dressing for a salad, drizzled over grilled fish or meats. In a marinade or stir fry. If I’m making a mousse filling for ravioli I use it sometimes instead of having the zest or the juice, which can often bleach the colour out of fresh herbs.