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FOOD
The Pepperpot Diaries
A Caribbean cookbook by chef Andi Oliver who says
"The ingredients we use in Caribbean cookery tell a
story - and it's a huge swirling tale..."
The Pepperpot Diaries is chef
Andi Oliver's long-awaited
first cookbook. Showcasing
both traditional and new
recipes, cherished ingredients and
vibrant flavours from across the
Caribbean, she takes 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.
This story of food takes you on
a journey around the melting pot
of cultural influences, history and
heritage that has uniquely shaped
traditional and contemporary
Caribbean cuisine. Oliver shares
Lemon & garlic dressed callaloo
Ooh, callaloo!! Leafy, iron-y, glorious goodness. Callaloo actually is a specific
leaf, but it's often used as a catch-all term for spinach-y, kale-y, fabulous
greens. I adore callaloo, especially this citrusy dressed version. Take this
recipe as a starting point and try dressing it with all your favourite things.
her deeply personal journey on
reconnecting with the food she grew
up eating in Antigua, the flavours
and ingredients that run through her
heart and soul, and what the future
might hold for Caribbean cookery.
She says, "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."
The Pepperpot Diaries: Stories
From My Caribbean Table by
Andi Oliver.
Published by Dorling Kindersley.
RRP £27. Recipe photography:
Robert Billington.
Ingredients
• splash of rapeseed (canola) oil
• ½ large bunch of rainbow chard,
stalks chopped and leaves roughly
shredded
• ½ large bunch of kale, leaves
stripped from the stalks and roughly
torn
• 1 large bunch of callaloo, chopped
(or use a couple of handfuls of
shredded spring greens or cabbage)
For the dressing
• 130ml (generous ½ cup) rapeseed
(canola) oil
• juice of 1 lemon
• ½ tsp English mustard
• 3 garlic cloves, peeled
• salt and freshly ground black pepper
Method
1. Heat the oil in a heavy-based
wok over a medium heat. Add
the chopped chard stalks first
and sauté for 1-2 minutes until
slightly softened.
2. Add the kale and sauté for a
further few minutes. Add the
callaloo or spring greens/
cabbage and sauté again for
1-2 minutes.
3. Lastly, add the chard leaves and
sauté until wilted. Use tongs to
thoroughly mix all the greens
together. Remove from the wok,
transfer to a bowl and leave to
cool completely.
4. Meanwhile, to make the dressing,
blitz together the oil, lemon juice,
mustard, and garlic in a small
food processor (alternatively, you
can just finely grate the garlic
into a bowl and whisk in the rest
of the ingredients). Season to
taste with salt and pepper. Pour
the dressing over the greens
and mix it through thoroughly
using tongs. Serve at room
temperature.
Serves 4 as a side
Prep time 15 minutes
Cook time 5 minutes