Lorraine Pascale's Caribbean-inspired menu

The menu

• Starters & nibbles

  Caribbean toastie cups with avocado, mango and mint

• Main course

  Prawn, sweet potato and lime curry with chilli and black pepper roti bread

• Desserts

  Mini spiced apple tarte tatin with vanilla frozen yoghurt

Menu ingredients

Serves 4

• Fruit and vegetables

  • 1 red pepper, seeds removed, cut into 1cm/½in dice

  • 1 ripe but firm avocado, peeled, stoned and cut into 1cm/½in dice

  • 1 small ripe mango, peeled, stone removed, cut into 1cm/½in dice or 125g/4½oz ready-prepared mango pieces, cut into 1cm/½in dice

  • 2 spring onions, trimmed and finely sliced

  • 1 red chilli, seeds removed (if preferred), finely chopped

  • 1 lime, juice only

  • ½ bunch fresh mint, leaves only, finely chopped (to give about 2 tbsp)

  • 2 sweet potatoes, peeled and cut into 1cm/½in cubes

  • 4cm/1½in piece fresh root ginger, peeled, cut into long thin strips

  • 1/5 Scotch bonnet chilli or 1 red chilli, seeds removed (optional), finely chopped

  • 1 bunch spring onions, trimmed and sliced

  • 1 lime, juice only

  • 3 big eating apples, such as Granny Smith

  • 6 mint sprigs (optional)

• Tins, packets and jars

  • 200g/7oz canned red kidney beans, drained and rinsed

  • 1-2 tsp dried chilli flakes, to taste

  • 1 x 400g/14oz can coconut milk

  • plain flour, for dusting

• Cooking ingredients

  • spray oil

  • flaked sea salt and freshly ground black pepper

  • 1 tbsp extra virgin olive oil (optional)

  • 200g/7oz plain flour (or a mixture of 50g/1¾oz wholemeal flour and 150g/5½oz plain flour), plus extra for dusting

  • 4 tsp baking powder

  • 1 tsp cracked black pepper

  • 1 tsp fine sea salt

  • 4 tsp sunflower oil

  • 2 tsp desiccated coconut

  • 2 tbsp medium or hot curry powder

  • 250ml/9fl oz vegetable stock

  • 75g/2½oz sugar snap peas

  • 50g/1¾oz icing sugar, sifted

  • 1 vanilla pod, seeds only, or 1 tsp vanilla extract

  • ½ tsp ground cinnamon

  • large pinch ground ginger

  • 150g/5½oz caster sugar

  • 1 large handful of pecan nuts (about 25g/1oz)

  • pinch ground ginger

• Dairy, eggs and chilled

  • 500g/1lb 2oz low, no or full-fat Greek yogurt (get actual Greek yoghurt not ‘Greek-style yoghurt’)

  • 100g/3½oz butter, plus extra for greasing

  • 340g/11¾oz pack puff pastry

• Meat, fish and poultry

  • 225g/8oz raw, peeled jumbo king prawns (defrosted if frozen)

• Other

  • 6 white, whole-meal or seeded soft flour tortillas (19cm/7½in diameter)

  • 75g/2½oz baby corn, halved lengthways

By Lorraine Pascale