Name: Caribbean pepper pot
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp black or white peppercorns, roughly crushed; 1 tsp ground cinnamon; 1 tbsp cider vinegar; Pinch of salt; 12 shallots or small onions, skinned and halved; 1 tbsp honey or brown sugar; 2–3 smallish turnips or ½ swede, peeled and chunked; 2–3 whole cloves, roughly crushed; 2–3 large potatoes, peeled and cubed; 2–3 parsnips, peeled and chunked; 2–3 large carrots, scraped and cubed; 1 tsp ground ginger; 3–4 small dried chillies, deseeded and torn

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Hot-weather spicings make a world of difference to a winter stew. No matter if you can’t find all the spices listed; just use whatever’s in the cupboard. When choosing between black or white peppercorns, the black are more aromatic and the white are hotter: hot is best in winter, aromatic in summer.

Ingredients

2–3 large carrots, scraped and cubed
2–3 large potatoes, peeled and cubed
2–3 parsnips, peeled and chunked

Method

Put all the ingredients in a heavy casserole. Add a glass of water, bubble up, then cover and cook gently until the vegetables are perfectly tender – about 30 minutes, depending on the size of the cubes.

Shake the pan or give the contents a stir every now and again to avoid sticking, and splash in a little more water if they look like drying out. The dish should be juicy but not soupy.

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Caribbean pepper pot

Ingredients

Method

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