Step 1

Method Put into a large bowl, and whisk together mayonnaise, salad cream, Dijon mustard, cider vinegar or white wine vinegar, hot pepper sauce, honey (optional), dried thyme, garlic, black pepper, and salt. Let it stand for 5- 10 minutes. Wash the cabbage, carrot, brown onion, spring onions, sweetcorn, red and yellow sweet peppers, and scotch bonnet. Toss evenly to coat all of the wet and dry ingredients. Let the salad stand for 20 minutes before serving, so all the flavours come together. Enjoy this delicious dish! © Speciality Cooking Supplies Limited 2025

Step 2

Method Cut the 2 ends off the plantain. Score the peel lengthwise and try not to cut the plantain flesh before peeling and opening up the skin with your hands. Slice on the diagonal of about 1 cm thick. Put enough oil in the Dutch pot or frying pan to either shallow or deep fry. Only when the oil is hot, put some of the plantain pieces in the pan BUT do not overcrowd the pan. It’s best to fry in small batches. Fry in a Dutch pot or frying pan for 1-2 minutes on both sides on a medium-high heat until they are golden brown. Place the cooked plantain pieces onto a piece of kitchen roll to get rid of the excess oil. Yummy! © Speciality Cooking Supplies Limited 2025

Step 3

Method Preheat oven to 200 degrees/ Fan 180 degrees. Add the onion to a large frying pan and soften for about 5 minutes. Keep the onions to one side on a small plate or small bowl. Put the water and the salt into a Dutch pot or large saucepan and bring it to a rolling boil. Pour the macaroni in to the salted water gently and cook for 10 minutes so the macaroni is al dente (as it will continue to cook in the oven). Drain off the water when the macaroni is cooked and toss the macaroni with the butter and black pepper. Pour the milk, eggs, and flour into a bowl, and whisk in the mustard, paprika, chilli powder, black pepper, scotch bonnet and the onions that were softened earlier, with 1/2 of all of the cheeses. (if you are not adding the milk, eggs and flour gently fold in the mustard, paprika, chilli powder, black pepper, scotch bonnet and the onions) Add this cheesy goodness to the macaroni in the Dutch pot and stir to ensure all of the macaroni is covered in the cheesy sauce. Add a layer of the cheesy macaroni in an oven-proof dish and then add a handful more of the cheese to the layer. Continue to do this layer by layer until the macaroni and cheese is layered up BUT save a handful of the cheese for the top of the dish to create a cheesy topping. Bake in the oven for 20 -25 minutes or until the cheese has melted and turned golden brown. Serve and let’s eat! © Speciality Cooking Supplies Limited 2025

Step 4

Peeling a green banana Cut off both ends of the banana and score the peel lengthwise down the middle. Try not to cut the banana flesh. Wash the skins to get rid of any grit and dirt, and then If you want to get a smooth green banana, cook them in their skins. They will then be easier to peel. If you prefer to peel the banana, then do so but until you are ready to cook them, keep them covered in cold water or they will go brown. © Speciality Cooking Supplies Limited 2025

Step 5

Peeling a yam Wash the yam to get rid of any grit or dirt. Cut the yam into slices about an inch or an inch and a half thick this will make the yam easier to peel. Peel each of the slices and put each one when done in a pan of cold water to stop the yam going brown before it is cooked. © Speciality Cooking Supplies Limited 2025

Step 6

Method Mix the plain flour, optional salt, with water gradually to form a firm dough. Knead the dough into the shape of dumplings about 8 -10 round shapes and then slightly flatten them down with the palm of your hand. Make all the dumplings first before placing them into a Dutch pot or saucepan that contains 4 cups of rolling boiling salted (1/2 – 1 tsp salt if you have salted the dumplings mix) water. Luckily, they can be boiled for a long time and won’t break apart. Add the white yam, and green banana, to the boiling water. Cover the pot and cook for about 20 minutes or until a fork can easily pass through each piece of hard food. Et voila! Enjoy! © Speciality Cooking Supplies Limited 2025

Step 7

Method Mix everything together in a pitcher. Place in the refrigerator to chill (if made with alcohol serve after 30 – 60 minutes as it improves the taste). Adjust to taste. Serve cold poured over ice. Garnish with slices of lime and/or pieces of pineapple and a maraschino cherry. © Speciality Cooking Supplies Limited 2025

Step 8

Method Preheat the oven at 350 or 325 degrees Combine all of the ingredients together holding back the water. Mix with your hands and slowly pour in the water a drop at a time while kneading the mixture into a soft dough. Clean the bowl as you go so none of the mixture is left behind. Do this by using the dough mixture. This will take approximately 3 minutes. Sprinkle flour on a chopping board or clean surface and continue to knead the dough so it is smooth and soft using the heel of your hand adding more flour if needed. Shape the dough into a round ball Sprinkle flour in the bowl and place the dough onto it Cover the bowl with a tea-towel and let the dough rest for 40 minutes in a warm place Take off the tea-towel from the bowl and use your knuckles to push down to take out the air and re-kneed again rolling the dough into a sausage shape. Cut the dough into 8 equal pieces and shape (pushing inward with your fingers) into round shapes. Roll each piece out in your hand and shape into small baguette shapes folding them into themselves. Roll them out and pinch each end using your thumb and forefinger approx. 4 - 6 inches per roll. At the final point of rolling out the baguette, shape it in traditional style by making sure the ends are pinched and pointed and the middle part of the baguette a bit higher. Cover the penny bread again with a clean cloth and rest for 30 minutes in a warm area Bake for 20 - 25 minutes or until golden brown. Let the penny bread rest for 30 minutes. The perfect penny bread will be crisp on the outside and light and fluffy on the inside © Speciality Cooking Supplies Limited 2025