Sauces and Condiments

Zabricot chutney recipe

Making Zabricot Chutney What is “Zabricot” I hear you asking. Its name comes from Les Abricots (the apricots) in French and our forebears must have named it thus for its colour because it doesn’t look or taste anything like an apricot. It is also known […]

How to make a Béchamel (white) sauce

I went to a convent school for the whole of my education that took place in St. Lucia. In those days there were still a few Irish nuns. I was told that these women left their homes in Ireland at a very young age, often […]

Beetroot Purée Recipe

I had beetroot purée served to me at a restaurant under something, a piece of fish, some vegetables, I don’t remember, and I stored the idea until now. I love beetroot. I love the colour, the flavour, the fact that it lends itself to so […]

Coriander cilantro pesto recipe

  This is a classic case of never raining but pouring. Usually I’m begging the farmers for coriander or resorting to grow my own, which in St. Lucia is a little challenging, then….there are forests of the stuff available and locally grown at the wholesale […]

Cashew cream

You are not going to believe how amazing this cream is. From the photo above you can see how creamy and decadent looking it is. The only ingredient in basic cashew cream is……cashews! Whenever you eat a desert or indeed any food that tastes creamy and decadent, […]

Water cress pesto

Watercress is an impressive, peppery, little leaf! Brimming over with an amazing 15 vital nutrients and minerals, gram for gram watercress can boast more vitamin C than oranges, more vitamin E than broccoli, more calcium than whole milk and more iron than spinach! Watercress also […]

Green olive tapenade

We all have Kirsty to thank for this deliciousness. She discovered a manky little jar of store bought tapenade that must have been in the fridge since before Methuselah was a boy, and started using it as a spread. First, I’m ashamed to admit this […]

BBQ sauce

So, I’ve said that I don’t bang a drum for any particular way of eating once its as unprocessed as possible and as fresh as you can get it, however, making this bbq sauce is a gift for the carnivores in my life. I made […]

Cooking with Pigeon Peas: Pigeon pea tapenade

The inspiration for this recipe comes from Jenny Chandler, but the use of pigeon peas and the implementation, is all mine. Pigeon Peas have been cultivated for 3500 years apparently, and may have come to the West Indies with the indentured Indian workers around the […]

Harissa sauce

Harissa sauce is a Tunisian hot chilli sauce. This version is for the more faint hearted and has large roasted red peppers in greater quantity than the mouth exploding red chillies. I love it as it is very useful for any number of situations. I […]