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Ainsley Harriott TV Chef, Author and Calypsonian

Ainsley Harriott
Ainsley Harriott
Ainsley Harriot

Ainsley Harriott. We first became aware of this amazing Chef when we watched his Caribbean cooking show on BBC. So cheerful and so full of energy. His respect for local chefs and cooks who he worked with on all the shows was evident as was his love for life and food.

We watched every episode as he also showcased the cooking of each island including Trinidad and Tobago. LINK TO HIS WEBSITE

Many of his recipes are available at the BBC web site LINK TO RECIPES

Because of his obvious interest in peppers and hot sauce we sent him our Scotch Bonnet to try and apparently he loved it. Link to BUY

Ainsley Harriott has been a Calypsonian and toured Europe in the 1990’s but then turned to his cooking talents and became resident Chef on Good Morning TV. His chops include a stint on Red Dwarf! See his amazing ebullience in this vintage calypso on YouTube See link

His career is amazing having written many best selling books on cooking and food. See link to amazon page

What an all round man, and what a cheerful up beat presence that dominates the screen on his shows. We are hoping that in 2020 he will be back with more Caribbean favourites

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Cannellini Bean, Squash and Chipotle Burger

Vegetarian Burger

This delicious a healthy burger is pure vegetarian heaven. Its tastes better than any burger you have ever had… and no meat!


Chipotle butternut squash and bean burger


2 cups chopped butternut squash

1 small shallot

2 garlic cloves

1 (15 oz) can white beans, drained & rinsed

2 – 3 tbsp chipotle sauce

2 flax egg (2tbs ground flaxseed mixed with 6tbs hot water. Sit for 15 mins.

1 cup cooked quinoa

2/3 cup rolled oats

1/3 cup flaxseed meal

1 teaspoons cumin

2 spring onions finely chopped

Salt & pepper to taste


Blend the butternut squash, shallots and garlic. Add the remaining ingredients and pulse to form a dough.

Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.

When ready to cook, preheat the oven to 375ºF.

Add the burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.

*Cabbage slaw (mayo, ooft and zest of lime or lemon.
*sliced tomato
*Ooft mayo and chipotle sauce to garnish.

Serve immediately. 

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Chipotle Pork Tortilla

Chipotle pork tortilla with Ooft! Scotch bonnet and Chipotle Mayo

This simple wrap can be put together quickly and tastes delicious. An ideal quick lunch or tasty dinner with a side salad.

Serves 3-4 regular tortillas
Time: 30min or less

• 1 pork chop bone in, grilled or pan fried
• 1 med tomato cubed
• 1 clove garlic finely chopped
• 1/4 onion chopped finely
• 4 tbs chipotle sauce
• 1/3 cup red wine vinegar
• 1 tsp sesame oil
• 1/2 red onion, sliced
• 1/4 cabbage, finely shredded
• 6 – 8 jalapeños rings, chopped
• 1 handful coriander, leaves roughly chopped, plus extra leaves to garnish
• 4 small flour or corn tortillas, warmed

• 1/2 cup Mayonnaise
• 2tsp Ooft! Chipotle and 1 tsp Ooft! Scotch bonnet hot sauce
• Juice of 1/4 lime, plus extra wedges to serve


• 1.Thickly slice pork chop, set aside.

• 2.Pickled Onions – combine vinegar, sesame oil and 1/2 tsp salt, 1/4 tsp sugar in a bowl. Add sliced red onion, then cover with plastic wrap and set aside to pickle. 

• 3.For the scotch bonnet and chipotle mayo, combine all ingredients in a bowl. Refrigerate till needed. 

• 4.Slaw – combine the cabbage, jalapeno and coriander in a bowl.

• 5. Little oil in pan, fry finely chopped onions and garlic, till translucent. Then add chopped tomato, stir and season with salt. Cover and cook till tomato breaks down. Then add the sliced pork and 4tbs Ooft! chipotle sauce, more if you like. Mix to combine, heat through.

• 6. Ready to plate
Spread tortillas with scotch bonnet and chipotle mayo. Top with slaw, pork, pickled onion and coriander. Drizzle with a little lime juice. Extra Ooft! hot sauce as desired.

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Seafood Biryani Kerala

seafood biryani
seafood biryani
Seafood Biryani Kerala Style

Seafood Biryani – Kerala Style

Ingredients to serve 4:

For Rice :

  • Basmati rice : 2 cups
  • Cloves : 4
  • Cardamom pods : 5 bruised
  • Cinnamon stick : 2inch
  • Bay leaves : 1
  • Onion : 1 (medium, finely sliced)
  • Salt to taste

For Marinating the seafood

  • Prawns : large about 8
  • Fish: about 500gm white fish thick fillets cut into 1-2 inch cubes
  • Squid: 3 small sliced chunky (optional)
  • chilli flakes : 1 tsp
  • Coriander powder : 1 tsp
  • Turmeric powder : 1 tsp
  • Ginger Garlic paste: 2 tsp
  • Ooft! Scotch Bonnet 1 tsp (Buy here LINK)
  • coriander leaf chopped handful
  • Salt to taste

For Cooking seafood :

  • Onion : 2
  • Tomato 2
  • Green chillies : 1-2
  • Ginger : 1 inch piece
  • Garlic : 5 cloves
  • chilli flakes : 1 tsp
  • Coriander powder : 1 tbsp
  • Turmeric powder : 1/2 tsp
  • Garam masala: 1 tsp
  • Cilantro/Coriander leaves : 1/4 cup (chopped)

Fried Onions – Optional but nice, fry finely sliced onions in deep oil until crispy and light brown drain

Fried cashews – Optional lightly fry whole cashews and add when required

SAFFRON: ½ cup warm milk and either a tsp saffron or turmeric (use at end)

Seafood Biryani – Method of Preparation :

Keralan cooking uses a mild sophisticated mix of spices and is ideal for a western palate LINK TO KERALA PAGE

Cooking the Rice:
1. Soak the rice for 30mins and drain keep it aside.
2. Heat 1-2 tbsp ghee/oil in the pan,add sliced onions,all spices and saute for few mins until fragrant; now add the drained rice and saute till rice combines well with all spices.
3. Boil 4 cups or so water, add to rice,and cook the rice for 8 mins (al dente).
4. When rice done drain the excess water immediately.

Cooking the Seafood Biryani :
1. marinate the seafood with above mentioned marinate ingredients; and keep it in the refrigerator for an hour or more
2. Make a paste of garlic,ginger and green chillies and set aside.
3. Heat a oil in the frying pan till smoking and shallow fry the seafood (you want it hot so the prawns and fish get a slight char) this should be very quick you don’t want the seafood to cook through just a char and out onto a plate;
4. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, and tomato chopped,now add chopped corainder, and combine well.
5. Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and cook slow for 10 minutes.
6. Add fried seafood and juices and mix well; if the gravy dry then add 3tbs of water.
7. Cover & Cook on low flame for about 3 mins and adjust salt.

Final Seafood Biryani – Cooking in Oven :
1. Preheat oven to 180 degree C.
2. In a oven proof dish, grease your cooking dish and spread 1/3 of the rice, then half the seafood and then more rice and the rest of seafood then top with rice
3. Sprinkle first two layers with,fried cashews, raisins, fried onions and chopped coriander leaves, after finishing sprinkle left over ghee and few drops of saffron milk over the rice as the final layering.
4. Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins.
5. When it is done, remove and keep the dish covered until serving.

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Award Winning Chipotle

Great Taste Awards from the Guild of Fine Foods is one of the prestigious awards in the UK for artisan products. (LINK TO AWARDS) The judging is fierce, but the judges give feedback on the taste. This year our Smoky Chipotle ( LINK TO BUY) was awarded a coveted Star. The star means “Simply Delicious”.

We constantly taste and improve our sauces and based on the judges feedback we have again modified our Smoky Chipotle to improve the long lasting smoky flavour of those hand picked Mexican Morita chilli’s.


Our new ingredients list is as follows: Chipotle (>20%), ageing liquor, vinegar, aged garlic, sugar, salt, onion powder, roasted cumin, oregano thyme, tomato paste, tamarind, coriander and aromatics

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Chipotle Chicken Tortilla

Chipotle Chicken Wraps

Chipotle Chicken Tortilla, quick and easy but healthy meal on those busy days.

Serves: 4-6
Duration: 20 mins
A quick and spicy snack


Ooft! Chipotle sauce
2 Limes (zested and juiced)
600g Chicken breast (cut into strips)
8 Flour tortillas
100g Mayonnaise
1 pack Gem lettuce
Salt and pepper
Tomato salsa
100g coriander (roughly chopped, save some for garnish)
3 ripe tomatoes (roughly chopped)
1 small Red onion (finely chopped)
½ of a lime (juiced)
2 tablespoons of olive oil
Salt and pepper


  • Marinade the chicken breast strips in the lime juice and chipotle sauce, season with salt and pepper, allow to sit for 10 mins.
  • Roughly slice the lettuce and mix with mayonnaise and lime zest, salt and pepper to taste
  • Make the tomato salsa by mixing the tomatoes, coriander, red onion and season with salt and pepper and a squeeze of lime juice (add a few drops on ooft! If you like a spicy salsa)
  • Drain the chicken and dab dry on kitchen towel and in a hot pan with cooking oil fry for 2 minutes on each side till golden and cooked through.
  • Warm the tortillas in a microwave for a minute.
  • Build the wrap starting with the lettuce and mayonnaise on the bottom, chicken on top of that and topping it off with the tomato salsa and some chopped coriander. Drizzle a little extra Ooft! On top and fold

  • Serve with a wedge of lime
    You might like to try, cabbage instead of lettuce for more crunch, or add sliced sweet peppers

  • Recipe kindly provided by Chef Martin Sweeney
  • Chef Sweeney a regular contributor to Loch Lomond Food and Drink Festival – LINK

BUY Ooft! Smoky Chipotle to make this recipe – LINK

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Curried Chicken and Aubergine

Curry meal


The sweetness of the aubergine lends itself to this curry in a way you just can’t forget. Aubergines are a healthy addition to many curries; they are high in antioxidants and vitamins and minerals, while also being low in calories and salt- but their flavour is what makes this dish.

Served and cooked with our Scotch Bonnet Hot Sauce, you might never go back! Follow link to buy Ooft!

What is more you can try Ooft! for free at the wonderful heritage Glasgow Science Centre seelink



-Half a chicken (or 3 or 4 whole legs)

-1 large handful of coriander,

-½ large onion

-3-4 cloves garlic,

-small bunch of thyme

-1 inch ginger

-Tsp. curry powder

-Salt and black pepper to taste.

-2 spring onions (opt.)

Curry mix:

-½ cup water (125ml)

-2 tbsp. curry powder (23g)

-¼ tsp turmeric

-handful coriander, chopped

-4 tbsp. neutral oil (sunflower, vegetable etc)

-½ large onion, sliced.

-2 medium aubergine (chop when recipe calls for it)

-3 small tomatoes

-6 curry leaves (opt.)

-Salt, sugar and black pepper to taste.

Optional- ¼ tsp roasted cumin


Marinade: Chop onions, garlic, and coriander finely, also mix all ingredients in the marinade in a large bowl or container, massaging into the chicken. Seal and leave overnight in the fridge, or at least 2-3 hours before cooking. Remove from fridge 30 minutes before cooking.

Steep curry leaves in hot water for 20 minutes before cooking if using.

Curry mix can be made beforehand. All ingredients except water added to a bowl. Add water and stir, aiming for a light paste or heavy fluid consistency.


In a large pan or wok, heat up oil on med-high heat until hot then add sliced onion, and cook until browned on edges only(around 10 minutes). Add your curry mix to the pan also and the curry leaves without steeping water. Turn the heat up to high and continuously stir. Let the spices and onions cook until fragrant and consistency turns grainy (3 minutes).

Once grainy, add your chicken from the marinade, reserving seasoning left behind in the container. Stir chicken to coat, and then cover for 5 minutes, stirring every other minute. Meanwhile, chop aubergine in half lengthways, and slice thinly (or to preference) along each half. Add aubergine after the 5 minutes, as well as the 3 tomatoes chopped roughly. Add sugar, salt and pepper, and a dash (or to desired heat) of Ooft! Scotch Bonnet. Reduce to med-high heat.

Add a 1½ cup of water to the seasoning container, to catch all of the leftover seasoning. Add this to the curry and cook for a final 30-45 minutes, until chicken is cooked and curry is to desired consistency. Taste and season to preference. (Optional: add ¼ tsp roasted cumin and mix through to finish)

Serve with rice and a cucumber salad (sliced cucumber, lemon juice, coriander, salt and pepper).

Alternatively: Add in 2 potatoes chopped with aubergine for a different take!

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Velvet Crab Curry with dumplings

Velvet Swimmer Crab

Velvet Crabs

Since arriving in the Uk we have always made crab and dumplings (a Tobago speciality) with brown crabs. But now we have discovered velvet swimmer crabs we will be using these all the time. They are inexpensive and eco friendly (apparently they breed rapidly and the ocean is full of them). But for us the big thing is how sweet they are and how easy to get the flesh out by biting through the legs and claws.

8 live crabs made enough curry for 4 people and at £5 for 8 that’s an economical meal. But curry crab is so much more than that. Curry crab and dumplings is one of the worlds great dishes. It will rarely be served in restaurants as eating it is so messy but half the fun.

In the USA lobster country Massachusetts and North the restaurants are prepared the staff give you huge bibs and bowls of water to wash your fingers, but the UK just isn’t there at all.

Its important to use uncooked crabs. We get all our shellfish from The Berwick Shellfish company LINK TO WEBSITE

velvet crab curry
Velvet swimmer crab curry and dumplings

As you can see in the phot these crabs make a lovely curry which goes so well with the bland wholesomeness of simple dumplings made with plain four salt sugar and water. the recipe is here LINK TO RECIPE

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Jamaican Hot Sauce – The Mockingbird Hotel

Hot Sauce Jamaica
Hot Sauce Jamaica
Hot sauce in Jamaica at Mockingbird Hotel

The Mockingbird Hotel Jamaica – a hotel that knows about hot sauce

I love this hotel ( LINK TO HOTEL) because grow their own peppers and make their own sauces and pickles. I always love to hear about places with this level of dedication to hot sauce.

Mockingbird Hotel
The Mockingbird Hotel, Jamaica

Mockingbird Hotel

I have no connection with the hotel but I do like the idea that a hotel understands about hot sauces and grows their own peppers and makes their own sauces. This hotel sits in the Blue Mountains overlooking the ocean above Port Antonio on the North Coast and bills itself as an eco hotel and it looks the part.

Its a place I might stay if I ever went to Jamaica. The food is billed as zero miles, i.e, they either grow their own or buy from very local farmers. What a lovely idea. I have always thought food from where you are is better for you, but this idea also encompasses low carbon. A huge truck using dirty diesel didn’t drive 2000 miles to deliver it for you to cook!

Ooft! Hot Sauce
Scotch Bonnet Hot Sauce

BUY NOW Can’t afford or spare the time for a trip to Jamaica right now? Well get the taste delivered to your door by buying our lovely aged scotch bonnet sauce LINK TO BUY

Blue Mountain Coffee
Blue Mountain Coffee

Blue Mountain Coffee

The Blue Mountains are the famous home of the worlds finest coffee. The Mockingbird hotel serves the real thing so you can taste it right where its grown. How amazing is that! Coffee that’s is very hard to find although many claim to have it, often its mixed with other coffees as it is so expensive.

Blue Mountain in UK

I looked around the UK coffee scene and found many places selling Blue Mountain coffee. But read the small print as almost all were a hybrid grown in Kenya using “Blue mountain” plants. So basically Kenya coffee with pretension. Whittards seem to be the only place in the UK selling real Blue Mountain Coffee – LINK TO WHITTARDS

Blue Mountains
The famous Blue Mountains of Jamaica

Jamaica Food

The food is all locally produced. Jamaicans like hot sauce and use it extensively in their cooking and on their plate. Jamaican food is very good once you remove the whole “jerk” story. Go and try curry goat, escoveitch Fish or ackee and saltfish. These are the real treats.

Link to the Hotel website

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Ooft! at Loch Lomond Springfest

Springfest on Lock Lomond

Ooft! at Loch Lomond in early April at the Springfest.

Ooft! at Loch Lomond, as part of the great culinary adventure. Chef Martin Sweeney was the host of Culinary adventures at the Lock Lomond Springfest in April LINK. This event is attracting increasing numbers of visitors due to its lovely location on the banks of Loch Lomond at Balloch. The two days featured live bands and exhibitions of birds of prey with lots of local shops and special offers.

Springfest on Lock Lomond
Springfest on Lock Lomond April 6 and 7


Chef martin Sweeney
Chef Martin Sweeney

Ooft! at Loch Lomond as part of the culinary offerings. As part of an extensive offering of local dishes Chef Martin used our Aged Ooft! Scotch Bonnet for a scallop Ceviche and our aged Chipotle as part of his lovely Blue Corn taco with Haggis. All the dishes were well received. You can buy Ooft! sauces using the following LINK

haggis taco
Chef Sweeney Haggis Taco with Chipotle