I asked a local lady in St Lucia what her favourite meal was, her reply accompanied by a large grin was pig tails. She was almost drooling by the time she told me how to make it.
Now I haven’t had time to try this, so I am hoping someone will and send me feedback.
Pigs [...]

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This one is so simple good(ish) for you and ingredients can be found in any good fruit store. (As if you would use a bad store)
Long wooden skewer
Melon Pineapple Banana
Butter syrup cocoa powder
Cut the fruit into even sized pieces.
Thread onto skewer, mixing fruit.
For the chocolate sauce, Butter, syrup and [...]

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Now that you have your yoghurt, making cheese is easy.
Yoghurt
Garlic
Sunflower seeds optional
You will need some sort of muslin or jelly bag for straining
• Pour the yoghurt into the bag, suspend to let the whey run out.
• Leave overnight.
• Put the contents of the bag into a bowl.
• [...]

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Culture - you do need a plain yoghurt to start with.
Carton of Long life full cream milk
Sealed container
I warm the milk to start with, only because I use an ordinary container not a manufactured yoghurt maker. - So warm milk to finger temp.(when you dip your finger in it’s not hot but [...]

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Benny’s Flambé Bananas

Peel bananas, split length ways, and fry in pan with little butter and sugar if you wish.
Add rum to pan, heat, pour onto dish and light rum carefully.
Serve, eat when the flames have gone out. Unless you’re a flame eater.

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The chicken has Madeira in it and we cooked it on Madeira!
First prepare the chestnuts, this takes time unless you cheat with tinned chestnuts.
If starting from scratch, cook chestnuts by piercing and placing in boiling water and boil, when cooked, take a few from the pan and peel, then a few more it’s easier to [...]

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So with squid I thought it would be a difficult job to prepare but not so. The hardest part was trying to get all the ingredients for British recipes!
Firstly buy or catch your own squid.

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Now we have had pulpo lots of times in restaurants each time it comes on a Pine  plate and is delicious, the pulpo not the plate!  So here is how they prepare and cook it in Spain.

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My peppers, Pimientos de Padron style.
Well, having been in the library at Camarinas and realising how difficult it can be to follow recipes you now have step by step with pictures.

Buy your peppers. Small peppers about 1-2 inches long.

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Thank you Ian for reminding me of Haggis Samosas.

One of the best picnic or middle of the night watch foods.made very simply with strips of filo pastry and haggis.

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