0:00:08 > 0:00:10I'm Levi Roots and I have a passion for food.
0:00:10 > 0:00:14Ever since I was a little boy growing up in Jamaica, I've always loved to cook.
0:00:14 > 0:00:19Now I want to take you on a mouth-watering journey through my favourite flavours.
0:00:19 > 0:00:22I'm travelling around Jamaica and the UK,
0:00:22 > 0:00:28sharing classic Caribbean dishes guaranteed to give your taste buds the tropical treatment.
0:00:28 > 0:00:33This week I'm on the Scottish island of Mull, bringing sunshine to the finest local ingredients.
0:00:33 > 0:00:37- Can you feel the Caribbean wind in your hair?- It's...fantastic.
0:00:37 > 0:00:41And in Leeds, stumping up a fabulocious Caribbean afternoon tea
0:00:41 > 0:00:45for two hungry teams. Yeah!
0:01:11 > 0:01:16I want to spread the message about the sunshine flavours of the Caribbean to everyone.
0:01:16 > 0:01:22But when I took a look at a map, it seems that there are some people who might be more in need than most!
0:01:22 > 0:01:27I've been doing a bit of research and Scotland has hardly any Caribbean restaurants!
0:01:27 > 0:01:31I think it's time for a change.
0:01:33 > 0:01:36So I've chosen a spot right in the centre of Glasgow,
0:01:36 > 0:01:41and the perfect fruit to show people what they're missing.
0:01:41 > 0:01:45In the Caribbean, a pineapple is a sign of welcome and hospitality.
0:01:45 > 0:01:48So what better way for me to introduce my Caribbean flavours
0:01:48 > 0:01:52than to do my pineapple in lime, vanilla and rum syrup?
0:01:52 > 0:01:59This mouth-watering dessert is going to persuade Glaswegians that Caribbean food is a must.
0:01:59 > 0:02:07I can't wait for them to taste my hot pineapple soaked in a warm syrup of sweet vanilla, rum and allspice.
0:02:07 > 0:02:09So, first thing I'm going to do,
0:02:09 > 0:02:12I'm going to start making my delicious syrup.
0:02:13 > 0:02:18Dissolve some dark sugar in water to give you a lovely deep-coloured mix.
0:02:18 > 0:02:22And then add the zest of a lime for zing factor.
0:02:23 > 0:02:27Next I'm going to add this lovely thing here, which is vanilla pods.
0:02:27 > 0:02:30Vanilla is something you find in every Caribbean home.
0:02:30 > 0:02:33The sweet flavour is concentrated in the seeds.
0:02:33 > 0:02:37So cut along the length of the pods and scrape them out.
0:02:37 > 0:02:41And for extra flavour, cut the pod in two and add it to the syrup.
0:02:41 > 0:02:45Next I'm diving into what I call the sunshine kit,
0:02:45 > 0:02:47for allspice berries.
0:02:47 > 0:02:54This kit is the essential toolbox of herbs and spices used in Caribbean cookery.
0:02:54 > 0:02:59Keep these in your cupboard and you'll always be able to taste a little sunshine.
0:02:59 > 0:03:03Thyme, Scotch bonnet pepper, ginger, nutmeg, garlic
0:03:03 > 0:03:07and these aromatic allspice berries.
0:03:07 > 0:03:10Normally, allspice berries are used in savoury dishes,
0:03:10 > 0:03:14but I think this time round it's going to give it a nice, lovely warmth.
0:03:14 > 0:03:20And now it's time for the star of the show - my big golden welcome.
0:03:20 > 0:03:23You need to expose the juicy flesh.
0:03:23 > 0:03:26It's important to go quite deep with your knife when you're
0:03:26 > 0:03:32peeling your pineapple, so you get rid of all those eyes. Like that.
0:03:32 > 0:03:34And instantly,
0:03:34 > 0:03:37it reminds me of the Caribbean.
0:03:37 > 0:03:39Lovely.
0:03:41 > 0:03:43Fantastic.
0:03:43 > 0:03:46It's always good to cook with a smile on your face.
0:03:46 > 0:03:48Especially if you're cooking Caribbean.
0:03:48 > 0:03:50That's what it's about.
0:03:50 > 0:03:52It's the fun.
0:03:54 > 0:03:57Now let's put these on a skewer.
0:03:57 > 0:03:59Make sure you keep your fingers well out of the way.
0:04:02 > 0:04:03There's one.
0:04:03 > 0:04:07I think these look ready for the barbecue.
0:04:07 > 0:04:10You know, this is a really easy dish.
0:04:10 > 0:04:13The reason why I chose it, because I don't want people just to taste it.
0:04:13 > 0:04:15I want them to make it!
0:04:17 > 0:04:20You could always use a grill for this,
0:04:20 > 0:04:25but I want the aromas from this barbecue to grab people's attention!
0:04:25 > 0:04:28Cook your wedges for about eight minutes, till lightly browned.
0:04:28 > 0:04:32By now your syrup should have reduced and thickened,
0:04:32 > 0:04:36ready for your final ingredient, the rum.
0:04:36 > 0:04:37Your rum is optional.
0:04:37 > 0:04:40You don't have to put it in. But you know me...
0:04:41 > 0:04:43I think these are ready!
0:04:48 > 0:04:51They look absolutely gorgeous.
0:04:53 > 0:04:57This is warm syrup going onto warm pineapple,
0:04:57 > 0:05:02smell all that lovely rum, and especially the allspice berries.
0:05:02 > 0:05:07I can smell those. Fruity, spicy, it's a tropical delight, I love it!
0:05:07 > 0:05:09So, here's the deal.
0:05:09 > 0:05:12Shoppers not only get to taste, they also get a pineapple -
0:05:12 > 0:05:15complete with the recipe. I want them to promise
0:05:15 > 0:05:18they will make this Caribbean treat for themselves!
0:05:18 > 0:05:20- Respect.- Respect.
0:05:20 > 0:05:23This is my pineapple in lime, vanilla and rum syrup.
0:05:23 > 0:05:28- How's it tasting? Can you feel the sunshine on your face now? - That's really good. It's lovely.
0:05:28 > 0:05:31- Cool. There you go. It's even got a ribbon on it.- Thank you very much!
0:05:31 > 0:05:34- Is that good?- It is lovely.
0:05:34 > 0:05:39Would you be willing to try to make this at home? If I was to give you the recipe?
0:05:39 > 0:05:44I've got one here without any rum in it for this lovely young lady here.
0:05:44 > 0:05:49The recipe's on here, and everything that is in there you can pick up at your local supermarket.
0:05:49 > 0:05:51- Thanks very much. Thank you.- Bye!
0:05:51 > 0:05:53It's brilliant!
0:05:53 > 0:05:57Glasgow is going potty for my pineapples.
0:05:57 > 0:06:00Respect, man. Here you go.
0:06:00 > 0:06:03There may be no Caribbean restaurants here,
0:06:03 > 0:06:08but I'm hoping in kitchens all over Glasgow, people will be cooking my Caribbean food.
0:06:15 > 0:06:20The good news is that if you don't have a Caribbean restaurant or takeaway on your doorstep,
0:06:20 > 0:06:21there is no need to panic.
0:06:23 > 0:06:29I'm visiting a place packed to the gills with ingredients both exotic and familiar.
0:06:29 > 0:06:34This is Glasgow Fruitmarket, it's a wholesaler, and I bet there's one near you too.
0:06:34 > 0:06:38All over the country, places like this sell to shops, hotels
0:06:38 > 0:06:42and restaurants, and you'd be amazed at what you can find.
0:06:48 > 0:06:50Man, I can't believe it. I've found cassava.
0:06:50 > 0:06:54You can actually use this as a replacement for potato.
0:06:54 > 0:06:56You can boil it, you can roast it,
0:06:56 > 0:06:59or just pop it in the oven or put it in soups.
0:07:00 > 0:07:02And look, plantain.
0:07:02 > 0:07:07A very close relative to the banana. You can fry it, you can boil it,
0:07:07 > 0:07:08you can bake it.
0:07:08 > 0:07:11It's one of the favourite snacks for Notting Hill Carnival.
0:07:11 > 0:07:16And I want to see plantain in every supermarket, so come on, get your plantain out.
0:07:21 > 0:07:26Now this is not the kind of place you can pop along to to fill up your fruit bowl,
0:07:26 > 0:07:31but if all these ingredients have got this far, they're only one step away from you!
0:07:32 > 0:07:38David Bilsland imports fruit and veg. He agrees with me - if you want this stuff, just ask!
0:07:38 > 0:07:41All they have to do is go into their grocery shops or wherever they go,
0:07:41 > 0:07:45tell them that this stuff is in the Fruitmarket, they can come here,
0:07:45 > 0:07:47purchase this stuff and it's at their doorsteps.
0:07:47 > 0:07:51- So you're saying it's as easy as people just asking?- Easy-peasy!
0:07:51 > 0:07:54- Fantastic. You're the man. - Thank you, Levi. You're the man!
0:07:54 > 0:07:57Hello there, sir.
0:07:57 > 0:07:58Can I have these lovely mangoes?
0:07:58 > 0:08:04'So, you heard the man. Get out there and ask your grocer to unleash the fruit and veg of the Caribbean!'
0:08:04 > 0:08:05No, that's it, thank you.
0:08:05 > 0:08:09'In the meantime, I'll do my bit by liberating a crateful of mangoes.
0:08:09 > 0:08:14'I've got a big trip planned and these are going to come in very handy.'
0:08:18 > 0:08:22Back in the Caribbean, fishing is part of many people's everyday lives.
0:08:22 > 0:08:29I'm told that Scottish waters are just as rich in fish, though the weather might not be quite as good.
0:08:29 > 0:08:31# Don't know why
0:08:34 > 0:08:37# There's no sun up in the sky
0:08:37 > 0:08:39# Stormy weather... #
0:08:39 > 0:08:43The sea here is teeming with fantastic seafood
0:08:43 > 0:08:46just waiting to be dubbed up with my Caribbean sunshine kit.
0:08:46 > 0:08:49But first, you've got to catch it.
0:08:49 > 0:08:53I've come to the Island of Mull off Scotland's west coast, to go creel fishing.
0:08:53 > 0:08:59Ronan Martin and Kenny Turnbull catch around 80 to 100 tonnes of lobsters and crabs
0:08:59 > 0:09:01in their pots every year.
0:09:01 > 0:09:04But they've never eaten a single morsel Caribbean-style!
0:09:08 > 0:09:13This trip is going to be full of surprises for everyone!
0:09:13 > 0:09:17It's 520 miles from my local Brixton in south London.
0:09:17 > 0:09:20And it doesn't look anything like this!
0:09:20 > 0:09:22No, no.
0:09:22 > 0:09:25What we have in common is a great love of seafood,
0:09:25 > 0:09:30so I want to show these boys new ways to cook their catch.
0:09:30 > 0:09:35Ronan, what I'm trying to do is say to people that there's great local produce here.
0:09:35 > 0:09:38I'm trying to inject into it, say, "Let's spice it up a bit."
0:09:38 > 0:09:41Yes? So people have a choice how they want to eat their own food.
0:09:41 > 0:09:44The more people that eat local food, the better.
0:09:47 > 0:09:54Beautiful Tobermory is an idyllic setting to bring sunshine flavours to seafood,
0:09:54 > 0:09:56or as I say, "dub it up!"
0:09:58 > 0:10:03So I'm taking shelter in the local pub for an almighty cook-up.
0:10:03 > 0:10:07It's been a long time since I've had as much fun as I did today.
0:10:07 > 0:10:11I'm going to repay the favour by doing something special - Caribbean with a kick.
0:10:16 > 0:10:22I want to show you two classic Caribbean barbecue treatments for seafood.
0:10:22 > 0:10:25A fabulously spicy lime, chilli and coriander butter
0:10:25 > 0:10:27to lavish on lobster,
0:10:27 > 0:10:30and a mouth-watering parsley and garlic marinade
0:10:30 > 0:10:33for local langoustine.
0:10:33 > 0:10:39And as a final treat, I'm going to be passing around these bite-sized bundles of bliss -
0:10:39 > 0:10:43succulent local crab with a mango and avocado salad.
0:10:43 > 0:10:46So let's start with the tongue-tingling spicy lobster butter.
0:10:46 > 0:10:51First thing I need is a nice handful of coriander. Finely chop that.
0:10:53 > 0:10:56Next, one clove of garlic.
0:10:58 > 0:10:59I had a fantastic time on the boat.
0:10:59 > 0:11:03The nearest thing I can think of, a joyride like that,
0:11:03 > 0:11:06is at the fun fair, on the helter-skelter.
0:11:06 > 0:11:09Right, let's get this in here.
0:11:11 > 0:11:17Next, I'm going to add the zest of one whole lime and the juice of half the lime.
0:11:17 > 0:11:20I want to "rhyme" my lime,
0:11:20 > 0:11:24and what we're doing is actually getting the juice up.
0:11:24 > 0:11:26Look at that.
0:11:28 > 0:11:32Next, the chilli. You want this chopped up real fine.
0:11:32 > 0:11:34Let's get that in there.
0:11:34 > 0:11:39Finally, mash butter into your tangy, spicy mix -
0:11:39 > 0:11:41the softer the better, to help you blend it.
0:11:41 > 0:11:45Though I'm putting this on lobster, this works really well with salmon too.
0:11:45 > 0:11:50Once you've made this butter, you can always roll it up in a bit of clingfilm, put it in the fridge
0:11:50 > 0:11:54and cut bits off and have it as and when you want to.
0:11:54 > 0:11:56Right, that's ready to use.
0:11:57 > 0:12:01Man, I feel like bursting out into Shakespeare all over the place.
0:12:01 > 0:12:05The tide in the affairs of man taken at the floods will lead to fortune.
0:12:05 > 0:12:08But in this case, it's going to lead to langoustine.
0:12:08 > 0:12:14I'm going to be getting these ready for the barbecue too, making a delicious garlic marinade.
0:12:14 > 0:12:17If you can't hold of langoustines, try big tiger prawns.
0:12:17 > 0:12:23You need olive oil, chopped garlic and parsley, and white wine vinegar.
0:12:23 > 0:12:26Mix the lot together - it couldn't be easier!
0:12:26 > 0:12:29Let's get these guys in there to absorb some of that lovely flavour.
0:12:31 > 0:12:34Leave for an hour and you're good to go!
0:12:34 > 0:12:37So let's skewer them, shall we?
0:12:40 > 0:12:43I think I'm going to have to do a few of these,
0:12:43 > 0:12:46because something tells me those guys are hungry.
0:12:46 > 0:12:49Just like my hot pineapple dish,
0:12:49 > 0:12:52you could grill these or use a hot griddle pan,
0:12:52 > 0:12:56but a barbecue adds another layer to the taste.
0:12:56 > 0:13:00While these are cooking, I think I'm going to add a bit more marinade.
0:13:02 > 0:13:04Fantastic.
0:13:04 > 0:13:08And next, I'm going to add my lobster onto my barbecue.
0:13:08 > 0:13:10Your lobster needs to be cut in half.
0:13:10 > 0:13:12You can get your fishmonger to do this.
0:13:12 > 0:13:18And it helps to crack the claws so that the barbecue heat can penetrate and cook the flesh inside.
0:13:18 > 0:13:21You don't want to hit them too hard.
0:13:21 > 0:13:24Just to make a crack like that.
0:13:25 > 0:13:29And what I'm doing is going to add it flesh-side down first.
0:13:29 > 0:13:32Leave that to cook for about three minutes.
0:13:32 > 0:13:36Turn the lobster over, and the shell becomes a perfect natural saucepan
0:13:36 > 0:13:42to melt that spicy lime, chilli and coriander butter.
0:13:42 > 0:13:44Oh, that smells lovely!
0:13:44 > 0:13:48But let's find out what the captain and the rest of the pub think.
0:13:48 > 0:13:51Come on, Ronan, man. Let's get stuck in.
0:13:51 > 0:13:53You and I on the high seas, man.
0:13:53 > 0:13:56The high seas.
0:13:56 > 0:13:58Mm-mm-mm!
0:13:58 > 0:14:02Very nice. Is it bad to use my hands?
0:14:02 > 0:14:04No. Go with it, man.
0:14:04 > 0:14:08- So will you have a try of my langoustine here?- It's Scottish seafood, it's got to be good.
0:14:08 > 0:14:11It's Scottish seafood. Absolutely. Fantastic, yeah.
0:14:11 > 0:14:14- Beautiful.- Thumbs up? Yeah? - Yeah, thumbs-up!- Yeah!
0:14:14 > 0:14:16How good are they?
0:14:16 > 0:14:18Mm!
0:14:18 > 0:14:21- You've got it on your chin. - Delicious.- Gorgeous.
0:14:21 > 0:14:23That seems to be going down well.
0:14:23 > 0:14:26But I've got one more thing to prepare -
0:14:26 > 0:14:29crab with avocado and mango salad.
0:14:29 > 0:14:33Those mangoes came all the way from Glasgow Fruitmarket.
0:14:33 > 0:14:37This guy here is the reason why I braved the Sound of Mull.
0:14:37 > 0:14:39So what are we going to do with it?
0:14:40 > 0:14:43This crab has been cooked for ten minutes.
0:14:43 > 0:14:46For my recipe, I'm going to be using just the claws,
0:14:46 > 0:14:50but you can use the rest of the crab to spread on toast or to stir through pasta.
0:14:50 > 0:14:52It's so succulent!
0:14:52 > 0:14:57And now the other ingredients for the salad - mango and avocado.
0:14:57 > 0:14:59Absolutely beautiful.
0:15:01 > 0:15:04Now to add the kick.
0:15:04 > 0:15:08Sliced red onion, garlic and a mild chilli, chopped finely.
0:15:08 > 0:15:11You never know how hot people like their food,
0:15:11 > 0:15:15so with a big crowd like that, I think it's best to play safe.
0:15:15 > 0:15:18And next I'm going to add a bit of thyme.
0:15:18 > 0:15:24Now, thyme is one of my ingredients in my Caribbean sunshine kit, as you should know by now.
0:15:24 > 0:15:31Finally, add lime, olive oil and seasoning.
0:15:31 > 0:15:35And now, just to gently fold it in.
0:15:35 > 0:15:39Because you've got to remember your avocado is really delicate.
0:15:39 > 0:15:42You could prepare this on a bed of lettuce but because
0:15:42 > 0:15:46I want everybody to taste it, this is how I'm going to do it.
0:15:46 > 0:15:50Baby gem lettuce leaves make a perfect mouth-sized scoop.
0:15:50 > 0:15:55Gently pile on your salad, dab on crab and pile in!
0:15:55 > 0:15:56Look at that. Isn't that amazing?
0:15:56 > 0:16:01It's a perfect fusion of seafood and creamy, spicy fruit.
0:16:01 > 0:16:06But will the locals get their taste buds around it?
0:16:06 > 0:16:07Brilliant.
0:16:07 > 0:16:12- Delicious.- Ah, I can't fit it in. - Is that good?- Mmm!
0:16:12 > 0:16:15- Delish!- It's not too hot, is it? - Mm-mm.- Fantastic.
0:16:15 > 0:16:17Can you feel the Caribbean wind in your hair?
0:16:17 > 0:16:19It's not OK.
0:16:19 > 0:16:22- It's...fantastic.- Ah, yeah!
0:16:22 > 0:16:26It's fabulous to see Caribbean flavours going down so well.
0:16:26 > 0:16:29Now, if I can just do something about the weather!
0:16:29 > 0:16:32Next victim up. Come on!
0:16:42 > 0:16:49With Scottish seafood thoroughly spiced, I'm heading for England for my next fixture, in Leeds.
0:16:49 > 0:16:52I'm teaming up with a group of local sportsmen to show Yorkshire folk
0:16:52 > 0:16:56how to bring sunshine cookery into their lives.
0:16:56 > 0:17:01Yep, I'm the newest signing at the Leeds Caribbean Cricket Club.
0:17:01 > 0:17:06Umpire, Glen English, helped set up the club 60 years ago
0:17:06 > 0:17:10and remembers it creating a stir at the stumps and in the kitchen.
0:17:10 > 0:17:15The Sunday matches were great because that's where we used to meet the local people.
0:17:15 > 0:17:21And the youngsters used to run round asking us if we were members of the Caribbean team.
0:17:21 > 0:17:23They used to say, "Are you Mr Sobers?"
0:17:23 > 0:17:25THEY LAUGH
0:17:25 > 0:17:27It's not all been about cricket. I hear that
0:17:27 > 0:17:30the food in here is something that...
0:17:30 > 0:17:33Well, this developed as we got older and people began...
0:17:33 > 0:17:37There started to be restaurants around, selling West Indian food and all that.
0:17:37 > 0:17:42And the visitors, when they came, the first thing they want is some rice and peas and chicken!
0:17:42 > 0:17:46And they used to all put their orders in straight away.
0:17:46 > 0:17:48THEY LAUGH
0:17:52 > 0:17:58Well, I might not get mistaken for West Indian cricketing legend Gary Sobers, but I can cook
0:17:58 > 0:18:04and I'm going to blow the opposing team away with a sunshine version of a traditional cricket tea.
0:18:04 > 0:18:11I'm going to be cooking a fantastic Caribbean treat - my ginger, pecan and rum chocolate brownies.
0:18:11 > 0:18:15It's a tropical makeover for this king of cakes.
0:18:15 > 0:18:18Pecan nuts and ginger add texture and bite,
0:18:18 > 0:18:23balanced by the sweet heat of Jamaican rum - optional, of course!
0:18:23 > 0:18:25This is such a great cake to make.
0:18:25 > 0:18:2915 minutes and it's in the oven. No worries!
0:18:31 > 0:18:33First I've got plain dark chocolate.
0:18:33 > 0:18:38And I'm going to mix that with 250g of butter.
0:18:38 > 0:18:43I'm going to melt these two together over gently simmering water.
0:18:44 > 0:18:49In this big bowl, I'm going to mix dark muscovado sugar and five eggs.
0:18:54 > 0:18:57Cricket was a big thing for me in the Caribbean when I was a boy.
0:18:57 > 0:19:03We used to listen to it on the radio all the time and all of my role models were cricketers.
0:19:07 > 0:19:12Now I'm mixing my eggs and my sugars together, beating lots of air into it.
0:19:12 > 0:19:14And at the end, it should be thick and creamy.
0:19:18 > 0:19:22Put your mix to one side while you chop up the chewy bits.
0:19:24 > 0:19:27The pecan nuts will bring a toffee-like taste.
0:19:27 > 0:19:31And stem ginger adds crunch and heat.
0:19:31 > 0:19:33It's so easy, isn't it?
0:19:33 > 0:19:37Just pour that in there. And you're ready to put it all together.
0:19:37 > 0:19:41Pour your melted chocolate and butter into the eggs and sugar,
0:19:41 > 0:19:45and then 150g of plain flour into the lot.
0:19:45 > 0:19:47It's important to fold it in.
0:19:49 > 0:19:52Smell that lovely chocolate flavour coming through.
0:19:52 > 0:19:57And next, my pecan and the ginger.
0:20:00 > 0:20:03And now, for my final special ingredient, my rum.
0:20:05 > 0:20:08Pour every last dollop into a brownie tin.
0:20:08 > 0:20:10Get it all in there.
0:20:10 > 0:20:17Everything. And bang in the oven to bake at 180 degrees for 25 minutes.
0:20:19 > 0:20:25# I can see clearly now the rain has gone
0:20:28 > 0:20:32# I can see all obstacles in my way... #
0:20:32 > 0:20:35Man, that smells absolutely fantastic!
0:20:35 > 0:20:42Dusted with icing sugar, the ginger, pecan and rum brownies are the trophies in my Caribbean high tea.
0:20:42 > 0:20:44# ..a bright, bright.... #
0:20:44 > 0:20:48And I've also got some of the treats I remember from my childhood -
0:20:48 > 0:20:53a classic ginger cake transformed by the tart twist of lime icing,
0:20:53 > 0:20:58and carrot cake, spiced up with aromatic cinnamon and nutmeg from the sunshine kit.
0:20:58 > 0:21:01# I think I can make it now the pain has gone... #
0:21:01 > 0:21:06And as a concession to New Farnley, the visiting team, I've even laid on
0:21:06 > 0:21:11some good old-fashioned egg sandwiches, but with a slight twist!
0:21:11 > 0:21:13Inside is some Scotch bonnet pepper.
0:21:15 > 0:21:18Lord-a-mercy, here they come.
0:21:20 > 0:21:22- Respect.- Respect.
0:21:22 > 0:21:25- Yeah. Yeah. Yeah.
0:21:29 > 0:21:30That is good cake.
0:21:43 > 0:21:47- That was down there. Yours are up there.- Respect, man. - Absolutely.- Mm!
0:21:47 > 0:21:49- What did you have?- I had brownie.
0:21:49 > 0:21:51The brownie? What did you think?
0:21:51 > 0:21:53Tickled my taste buds, yeah. Really nice.
0:21:53 > 0:21:58Today was a nice change to the normal boring sandwiches that we often get.
0:21:58 > 0:22:03I've really enjoyed bringing everyone together for my championship tea.
0:22:03 > 0:22:07Now I think it's time someone showed them all how to play cricket!
0:22:07 > 0:22:09And do you know what?
0:22:09 > 0:22:14Good food, good company - it takes me right back to the Caribbean!
0:22:21 > 0:22:25I'm back in Jamaica with my friends.
0:22:25 > 0:22:28I come back here often to see my family.
0:22:28 > 0:22:30After all, this is where I learned to cook.
0:22:32 > 0:22:37I hope I've showed you how delicious, how fun and how easy Caribbean food can be.
0:22:37 > 0:22:43And I told you, it's not just about what you eat - it's how you eat it.
0:22:43 > 0:22:46So I'm heading for the village of Content where I grew up,
0:22:46 > 0:22:51to rustle up something splendid for my niece, Janice, and her family.
0:22:53 > 0:23:00And now for one of my most favourite dishes ever, my Haitian Roast Chicken with two stuffings.
0:23:00 > 0:23:04This is a classic celebration meal from the island of Haiti.
0:23:04 > 0:23:08Juicy chicken with a sharp lime and thyme stuffing under the skin
0:23:08 > 0:23:12and a rich tomato and plantain sauce in the belly!
0:23:12 > 0:23:15Alongside, golden pumpkin rice.
0:23:17 > 0:23:22This is Jamaica, so I can't resist using a coal pot, but it works just like your stove at home.
0:23:22 > 0:23:26So first, the stuffing for the skin.
0:23:26 > 0:23:32We're gonna to start with two spring onions and two garlic cloves, chopped nicely.
0:23:32 > 0:23:34Next I'm going to add half an onion.
0:23:36 > 0:23:41That's fried away for about five minutes, just to get the onion softened a bit.
0:23:41 > 0:23:45Next, I'm going to add the juice of two limes.
0:23:48 > 0:23:50This is a really easy-peasy dish.
0:23:50 > 0:23:53Another style of your Sunday roast, if you like.
0:23:53 > 0:23:58I've been told, in Haiti, this is a favourite Christmas dish.
0:23:59 > 0:24:02Next I'm going to add the zest of two limes.
0:24:02 > 0:24:06If the limes are very big, you can use one, but in this case,
0:24:06 > 0:24:09these limes are really small, so we're gonna use two.
0:24:09 > 0:24:11OK, cool.
0:24:14 > 0:24:17That's looking good.
0:24:17 > 0:24:21Throw in a three handfuls of breadcrumbs, and from the sunshine kit,
0:24:21 > 0:24:24two sprigs of thyme and a grating of nutmeg.
0:24:26 > 0:24:30When it's well mixed, add two tablespoons of rum.
0:24:33 > 0:24:35That is going to give it a real kick.
0:24:35 > 0:24:39Finally, add two teaspoons of demerara sugar, to sweeten.
0:24:39 > 0:24:42I'm going to let that cool down while I prepare the other part.
0:24:42 > 0:24:47And you are ready to move on to the stuffing for the belly.
0:24:47 > 0:24:52The crucial flavour here is plantain, one of my favourite ingredients.
0:24:52 > 0:24:58It's savoury and firmer in texture than a banana, so it will add plenty of body.
0:24:58 > 0:25:03Remember, this should be stocked in every supermarket in the country.
0:25:03 > 0:25:06Now I'm going to fry these off in the frying pan.
0:25:06 > 0:25:12Always make sure that you single your plantains off, so they all get a chance to get fried equally.
0:25:12 > 0:25:17I know this will look painstaking, but I promise you, it is the best way to do it.
0:25:17 > 0:25:22Add plum tomatoes, cut in quarters, to the pan.
0:25:22 > 0:25:27We're not cooking them, just softening them so that the juices inside start to bubble.
0:25:27 > 0:25:34Season and allow to cool a little, and you are ready for the fun bit. Right, OK, let's get stuffing!
0:25:34 > 0:25:39Yeah, cool. Now, it's important that you raise the skin off the chicken
0:25:39 > 0:25:46and work your finger in, pressing down all the time, so you don't actually break the skin.
0:25:46 > 0:25:48We just add bits of stuffing.
0:25:49 > 0:25:52Really make sure you get all that lovely flavour,
0:25:52 > 0:25:56so that when it goes in the oven, it will be all nice and succulent.
0:25:58 > 0:26:02Pack in as much as you can. That is well stuffed.
0:26:02 > 0:26:06The plantain is going to give you a nice, juicy flavour,
0:26:06 > 0:26:12while the plum tomatoes just act like a bit of a sauce inside your chicken.
0:26:13 > 0:26:16Tie the legs together to keep the stuffing in.
0:26:16 > 0:26:22Rub with butter and season with cayenne pepper for a tiny bit of kick.
0:26:24 > 0:26:27Voila, as they say in Haiti.
0:26:27 > 0:26:31My Haitian roast chicken with two stuffings.
0:26:31 > 0:26:33- Janice!- Yes?
0:26:33 > 0:26:36- Would you mind putting this in the oven for me?- No problem.
0:26:36 > 0:26:37Thank you very much. Brilliant.
0:26:37 > 0:26:41And if that isn't enough reason for your family to celebrate,
0:26:41 > 0:26:44I'm serving it up with golden pumpkin rice.
0:26:44 > 0:26:47I promise you, this couldn't be simpler or more delicious!
0:26:47 > 0:26:55Step one, take a pan of water, add diced pumpkin and two sprigs of thyme, season and simmer till soft.
0:26:55 > 0:26:57Step two, mash it up.
0:26:57 > 0:27:00Now you don't want to really smash it too much,
0:27:00 > 0:27:04because you still want its texture, so it's really a roughage.
0:27:04 > 0:27:08I'm using a fork here, but you can use a potato smasher.
0:27:08 > 0:27:13All that golden liquid is going to be soaked up by your rice. That's step three.
0:27:13 > 0:27:18I've got here 450g of basmati rice, washed twice.
0:27:18 > 0:27:20Got rid of all the starch in there.
0:27:20 > 0:27:25And, of course, you can use long-grain rice if you choose. You can use brown rice.
0:27:25 > 0:27:30Finally, add a dollop of butter for creaminess and simply leave to cook.
0:27:30 > 0:27:34Easy. This is absolutely fantastic. This is what Caribbean food is about.
0:27:34 > 0:27:40- It's easy, it's delicious and most of all, it's about bringing families and friends together. Janice!- Yes?
0:27:40 > 0:27:42- How is that chicken?- Looking lovely!
0:27:42 > 0:27:46Call me a show-off, but I can't resist one last piece of theatre.
0:27:47 > 0:27:54- Heat four tablespoons of rum in a pan and you've got a fiery family finish!- Wow!
0:27:56 > 0:28:03Succulent chicken oozing with lime, thyme, tomato and plantain on golden pumpkin rice.
0:28:03 > 0:28:07Now, if you are salivating seeing all this fabulocious Caribbean food,
0:28:07 > 0:28:13why not stock up on your own sunshine kit of herbs and spices and get cooking?
0:28:13 > 0:28:15I hope I've inspired you. So go on, try it!
0:28:15 > 0:28:17It's easy!
0:28:24 > 0:28:28Subtitles by Red Bee Media Ltd
0:28:28 > 0:28:31E-mail subtitling@bbc.co.uk