Les recettes de JP

Cheap pork steaks seared hard, then smothered in sticky Flaming BBQ onions. One pan.

King prawns, garlic, cherry tomatoes and my Scotch bonnet sauce, tossed through linguine in 40 minutes.

Crisp baked goujons in a passion fruit marinade, the party platter from my catering days.

The dark, sticky Jamaican chicken pot I learned in London, cooked with my island's heat.

Sticky BBQ chicken thighs over sweet potato and peppers, one tin, ten minutes of prep.

The English pie that made me feel at home, remade with my mother's shallots and herbs.

The moist, sliceable nut roast I make for the vegetarians at an English Christmas.

The meat-free colombo my mother made at the end of the month, sweet potato and heat.

Mussels steamed in white wine and shallots, finished with Fresh Herbal Sauce. 25 minutes.

Short ribs braised three hours until they fall apart, then glazed sticky with chilli.

Braised red cabbage for Christmas, slow and glossy, with apple, allspice and passion fruit.

My mother's Sunday beef ragoût from Guadeloupe, slow and tender, with Sauce Creole.

Tuna seared hot and fast with Caribbean Hot Sauce, lime and a mango salsa. 20 minutes.

The whole duck I roast for Christmas: crisp skin, orange inside, a sticky rum glaze.

The British Christmas starter, with passion fruit and a little island warmth.

Whole red snapper the Guadeloupe way: lime, garlic, a hot oven and a herb finish.

Crisp oven sweet potato fries, the patate douce way, with a fiery Flaming BBQ dip.

A Christmas turkey with a proper Caribbean marinade, made the night before.

Green plantain sliced thin and fried crisp, with a cool herb dip.

The Sunday pot of rice, beans and coconut, the way I cook it.

The meatless aubergine pot my mother made every Friday in Guadeloupe, with Creole sauce.

Golden halloumi glazed in smoky, fiery sauce with pineapple salsa, ready in 15 minutes.

The baked macaroni pie that sat on every party table of my childhood in Guadeloupe.

Thick pork chops in lime and garlic, seared hard and glazed sticky with BBQ Sauce.

Christmas leftovers fried crisp the morning after, with thyme and Sauce Creole.

A whole camembert baked in its box, finished with passion fruit sauce, honey and thyme.

Parsnips and carrots roasted crisp, then glazed with hot honey for the last few minutes.

A 15-minute cranberry sauce with orange and passion fruit, made days before Christmas.

Runny honey and Caribbean Hot Sauce, warmed gently for five minutes and never boiled.

The Boxing Day colombo I make with the rest of the Christmas turkey, golden and quick.

Christmas pigs in blankets, glazed with honey and BBQ Sauce in the last ten minutes.

My jerk seasoning two ways: an allspice rub for the jar and a wet paste for the weekend.

Proper jerk chicken: an overnight allspice marinade, then the oven or the coals.

Duck breast with a passion fruit glaze, the way maracudja was always meant to be used.

The big smoky pot of chilli I make every Bonfire Night, deepened with BBQ Sauce.

The coconut pumpkin soup my mother made in Guadeloupe, finished with a green herb swirl.

Garlic prawns the Guadeloupe way, fifteen minutes from cold pan to the table.

Brochettes off the coals the way we grill them in Guadeloupe, in a warm flatbread.

The smoky one-pot sausage casserole I cook on cold weeknights, with heat in the sauce.

Pork fillet seared gold and glazed with tart passion fruit, from the vine over our yard.

The sausage rolls I learned to make in a British kitchen and then spiced my own way.

Sticky Caribbean meatballs in Flaming BBQ Sauce, my Tuesday-night fix in 35 minutes.

A lamb shoulder slow-roasted till it falls apart, glazed sticky with BBQ Sauce.

The Sunday roast I grew up on, finished with a sticky passion fruit glaze.

The smoky grilled chicken I grew up on in Guadeloupe, glazed with one jar of BBQ sauce.

A 5-minute green marinade that wakes up chicken, fish or veg, no heat required.

Seriana's Greek spinach and feta filo pie, with Full Feast Herbal Sauce stirred through the filling. Crisp, golden,...

The fruity market-day dip from my island, whizzed together in ten minutes flat.

A bright, gently spicy island dressing made in five minutes that I pour on everything.

The island beef burger I grill all summer, glazed sticky with Full Feast BBQ Sauce.

Crisp wedges roasted in hot sauce, with the lime dip I make in my own kitchen.

Four hours low and slow, then a sticky BBQ glaze: the beef I feed my whole family.

Slow-cooked pork ribs with a sticky, fiery glaze, the way I grill back home.

The sticky passion fruit ham I roast when the whole family comes to the table.

The twice-fried green plantain of my island, crisp at the edge, soft in the middle.

The long Sunday braise my mother made, oxtail so soft it leaves the bone on its own.

My mother's Guadeloupe chicken fricassée, slow-braised in one jar of Creole.

The Sunday pork belly I grew up on, slow-roasted with a sticky passion fruit glaze.

Loaded fries the way we eat them at home: sticky, spicy, gone in ten minutes.

Sticky Caribbean wings with a spicy BBQ glaze, the recipe I cook for every cookout back home.

The Guadeloupe saltfish and green banana I grew up on, with one jar of hot sauce.

The 30-minute Creole chickpea pot I cook when the week runs away from me.

Coconut, prawns, sweet pepper, and one jar of Sauce Creole. My bright Sunday bowl.

Sticky, smoky prawn skewers, the spicy party food that always disappears first.

A 10-minute no-mayo herb slaw from Guadeloupe, bright with lime, mango and fresh herbs.

Warm pasta shells with green beans, avocado and cherry tomatoes in a bright honey-mustard Herbal Sauce dressing. Light...

My mother's Guadeloupe callaloo, a slow green soup lifted with fresh herbs.

Crisp fried white fish, a sharp lime slaw and a green herb drizzle, ready in 25 minutes.

The lacy Guadeloupe saltfish fritters my mother fried every Sunday at home.

The 5-minute spicy mayo I whip up with one jar of hot sauce, lime and garlic.

Jerk chicken with coconut rice and peas, the Sunday plate I cook with one jar of sauce.

Slow-cooked curry goat, the Sunday pot of my Guadeloupe childhood, in one jar.

Slow oven ribs glazed with Flaming BBQ Sauce: sticky, spicy, falling off the bone. One rack, one jar,...

Golden herb-crusted salmon with Herbal Sauce and crème fraîche, fluffy turmeric rice, and green beans with toasted pine...

Little flour dumplings simmered in a rich shrimp and tomato sauce, with Sauce Créole standing in for the...

My mother's Friday fish from Guadeloupe, simmered slow in a proper creole broth.

Wings marinated in Flaming BBQ Sauce, oven-grilled until sticky, glossy and slightly charred — with the marinade food-safety...

Herb-packed bulgur with tomato, cucumber and mint, dressed with Full Feast Sauce Créole instead of the usual oil-heavy...

Penne with spinach, peas and green beans in a silky green sauce built on Full Feast Herbal Sauce....

Grated carrot, celery and ripe mango with toasted pumpkin seeds, brought together by a bright Full Feast Exotic...

Browned chicken sausage, coquillettes and melted Gruyère in a creamy sauce built on Full Feast Herbal Sauce. One...

Classic quiche lorraine, the Guadeloupe way: crisp puff pastry, poultry lardons and a warm amber custard spiced with...

Little Gem, chicory and avocado brought to life with a bright, herby Full Feast Herbal Sauce dressing. A...

The Sunday curry I grew up on. Slow-cooked Poulet Colombo, the Guadeloupe way.

A 15-minute pan-fried sea bass with the Caribbean herb sauce my mother poured over fish every Friday.

How my mother taught me to cook chicken in Guadeloupe, with one jar of hot sauce and a...

The 5-minute marinade my mother kept in the fridge all year round. One jar, six ingredients, dinner sorted.

British BBQ meets Caribbean flavour. Slow-cooked pulled pork with my Caribbean BBQ Sauce. Worth every hour.

A 15-minute weeknight salmon with a mango and passion fruit glaze. Sweet, bright, weeknight gold.