Jerk Chicken
JAMAICA
Traditionally cooked over pimento wood, jerk seasoning originated with the Maroons in Jamaica, who used it to preserve and flavour meat.
Seafood Creole
HAITI
Seafood Creole is a dish that speaks to Haiti’s layered culinary history. Its name and foundation come from the island’s French colonial past.
Pholourie
TRINIDAD & TOBAGO
Pholourie is a savory fried snack with deep roots in Indian cuisine, brought to Trinidad and Tobago by indentured labourers.
Melted Chocolate Panna Cotta
Chocolate Baking by Edd Kimber
This panna cotta is layered to create a visually impressive dessert that is actually much easier to make than you might imagine.
Chocolate Orange Jaffa Cakes
Chocolate Baking by Edd Kimber
Inspired by the British supermarket favourite, these little cakes are topped with orange jelly and coated in dark chocolate.
