Pastelle, one of the traditional delicacies eaten at Christmas in Trinidad and Tobago.

Sticky Toffee Pudding

Warm roast coconut bake with cheese and butter is one of the most comforting foods in the world.

Folding the pastelle in banana leaf. Taken from The Cook's Book

Folding the pastelle in the banana leaf. Taken from The Cook's Book.

Chef John Devaney of The Westbourne was very welcoming, here he is prepping some sausages for his staff meal of bangers and mash...I think!

Folding the pastelle in the banana leaf. Taken from The Cook's Book.

I made some Christmas cake using a recipe by British artisan baker Dan Lepard. This was the stage before the flour was added to the fruit, Guinness, butter and sugar mixture.

Trinidad Street Food - doubles

Cooking the pastelle

Eggplant (Baigan), steamed, roasted and gutted, mixed in with onions, garlic, pepper and oil.

It is very similar to Baba ghanoush.

Definition of choka:

www.wiwords.com/word/choka

Filling the cornmeal. Taken from The Cook's Book.

English cakes - clockwise from top right, Bakewell Tart, Eccles Cakes, Chelsea Bun.

Cutting the banana leaf for making the pastelle. Taken from The Cook's Book

Hotel Chocolat's Exuberantly Fruity Easter egg.

Barry Topp of New Forest Cider at his Borough Market Stall

This cake is absolutely delicious. There's fruit throughout the cake and that's what you want in a fruit cake.

Crix, the biscuit of Trinidad and Tobago

Crix Minis from Trinidad and Tobago

Blogged with recipe here

A Caribbean dish of shredded salted cod, sweet peppers, spring onions, red onions, tomatoes, coriander and generous lashings of extra virgin olive oil.

This cake is absolutely delicious. There's fruit throughout the cake and that's what you want in a fruit cake.

View On Black

Rabbit stew

Blogged with recipe here.

The chargrilled venison at The Westbourne was perfect.

Paul Sutherland, right, who runs Dark Sugars, the best sweet stall at Borough Market, London

Blogged with recipe here.

Blogged with recipe here.

Blogged with recipe here

The mixture before it goes into the oven.

Cover art from Nose to Tail Eating by Fergus Henderson

A & A Doubles at Richmond Hill, NY