To make the topping, melt the butter and oil together in a wide frying pan. Add the garlic and very gently soften over a low heat for around 4 minutes. Add the breadcrumbs and stir them through the oil. Toast for few minutes, then remove from the heat. The great thing about becoming famous in your 50s, she says, is that it doesn’t drive you mad: you can enjoy the work, but you see it for what it is: “If this had happened to me when I was younger, I’d be dead by now.” Oliver may be the biggest thing on food TV these days, presenting Great British Menu for a third series – she’s fast-talking, deeply knowledgeable, engaged, at ease and earthy, with a refreshing inquisitiveness. She asks so many questions, puzzling over ways to stop the mayonnaise separating in a cheese toastie, on the Channel 4 show Food Unwrapped. The Pepperpot Diaries is Andi Oliver’s long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavors from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavors of Caribbean cooking to your table. In a food processor, blitz together the onion, garlic, chilli, ground cumin, coriander, turmeric and curry powder, and 2 tablespoons of the oil to a rough paste. The Queen Elizabeth Hall cloakroom is closed. You won’t be able to bring any bags over 40 x 25 x 25cm into the Queen Elizabeth Hall, so please leave large bags at home. We're cash-free

A Changing Places toilet is located on Level 1 Royal Festival Hall next to the JCB Glass Lift, for the exclusive use of disabled people who need personal assistance to use the toilet. Before they talk, DJs spin some of Andi Oliver's favourite music in the Queen Elizabeth Hall Foyer, where you can also buy some of her very own food and drink recipes from The Pepperpot Diaries. Who’s the author? Andi Oliver is the award-winning chef and broadcaster you will recognise as the host of BBC’s Great British Menu, Sky Arts Live Book Club, Channel 4’s Beat the Chef and Food Unwrapped, and a contributing chef and host of BBC’s Saturday Kitchen. Andi Oliver's debut cookbook is brimming with the delicious Caribbean flavours she is renowned for celebrating, incorporating her travels in Antigua to create a unique, excuberant culinary experience." Liz Earle WellbeingYou can also use the external lift near the Artists' Entrance on Southbank Centre Square to reach Mandela Walk, Level 2. Using a 12cm cookie cutter or a bowl of the same size, cut out 10 circles of pastry. Carefully line each of the fluted tart tins with a piece of pastry, making sure it fits snugly into the corners. Pop a piece of baking parchment over each piece of pastry and fill each case with baking beans. Blind bake the tart cases in the preheated oven for 25 minutes. Join the award-winning chef and broadcaster for a celebratory night out filled with storytelling, music and incredible flavours, as she introduces her long-awaited first cookbook The Pepperpot Diaries: Stories From My Caribbean Table. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well.

Members get the first chance to book our entire programme of events, including go-down-in-history gigs, concerts with world-class orchestras, and talks from cultural icons and political giants.Add the vinegar, sugar, cumin seeds, peppercorns, bay leaf, and 3 1/2 tablespoons of water to a medium saucepan. Warm through over a low heat until the sugar has dissolved, stirring occasionally. Set aside to cool.

To make the purée, soak the raisins in the rum for at least an hour. Blend to a purée in a food processor, then scrape into a bowl and set aside. Wash and dry the food processor for the next step.Splash a little oil into the palm of your hands and rub it all over the dough in the bowl. Cover the bowl with a damp kitchen towel and leave the dough to rest at room temperature for 2-3 hours – 3 hours is preferable if you have time. Add the cumin seeds and ginger and sauté for a further 5 minutes. Add the tomatillos (if using) and grated and chopped tomatoes and sauté for another 5 minutes. Heat the remaining 2 tablespoons of oil in a large pan over a medium heat. Add the curry paste and salt and sauté gently for about 5 minutes, giving it a light stir occasionally. Andi Oliver's deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients and vibrant flavours from across the region