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While we might be most familiar with seeing Gordon Ramsay cooking up a storm in a galley, he says he loves to “get out of the kitchen and get my hands dirty”. That could explain why he’s filmed three series of Gordon Ramsay: Uncharted on National Geographic, giving him the opportunity to explore different experiences and dishes from all over the globe. From snacking on alpaca meat 11,000 feet above sea level in the Peruvian Andes, to eating fish curry in Kerala, south India, Ramsay, 56, has been on a culinary tour of the world. “I always love to get out of the kitchen and get my hands dirty,” he says. “It gives me time to embed into local food communities and get inspired.” In the series, Ramsay switches positions – in many of his previous shows, he’s the teacher, but he’s very much the student in Uncharted. He says this “definitely made me more humble, especially when the locals don’t love my dishes”, but ultimately “experience helps me become a better chef”. Now, the chef is releasing a cookbook-meets-travelogue as an accompaniment to the TV show, with the recipes reflecting the diversity of his travels. Dishes include spicy grilled lobster with coconut and breadfruit from Hawaii, chicken pepper pot from the jungles of Guyana, New Orleans-style BBQ shrimp and spice-rubbed steaks with pele pele sauce from South Africa. We chatted to Ramsay about his approach to travel and food… How important is it to have an open mind when travelling? “Having an open mind really helps you to bed in with the local community. For me, I get to better understand the importance of each dish and ingredient. “It really helped me to craft some of the incredible dishes at our final cooks and now this amazing book. And trust me, I’ve taken all that knowledge and used it in my dishes at my restaurants around the world.” How can adventure help you understand a region’s culture and cuisine better? “If you want to go off the beaten path, you’re not getting on the tube or M5 to get there. You have to have some adventure involved! And as I learned in Peru with the mango tree, some of the best ingredients come from being out of your comfort zone.” Has travel always been a part of your food ethos? “When I was a young chef, I wanted to have all the experience and knowledge to help me be the best. I wasn’t going to places like Laos or Tasmania, but I was travelling and taking in everything I could get from every city I went to. “I may not have been rappelling a cliff or diving while learning in France, but trust me, some of those kitchens were just as intense!” What dish in the book took the most effort to master? “I’d have to say the Pandi curry in India. I’ve made many curries in my time, but this one was truly unique since it used pork. I’ve been to India many times, but never to this region and getting in so in-depth with the local purveyors. “I learned so much from the curry – to the coffee liquor to those spicy pickled vegetables – that said, the biggest challenge for me during that trip had to be getting the ants we used for the ant curry out of my hair!” Did you fail at anything? “Of course I’ve failed. I’ve lost fires, burned protein, disappointed the locals – but I’ve always picked myself up and tweaked and finessed my mistakes. “Mistakes aren’t bad when it comes to cooking, it’s the perfect learning experience. So if you fail with any of the recipes, just learn and adjust and keep trying.” What was the most memorable destination you went to? “That’s so tough, that’s like choosing a favourite child. They were all so unique and beautiful, but I think Tasmania was really memorable to me. The culture of bartering and the incredible seafood really opened my eyes to the incredible bounty that island has.” What’s the biggest lesson you learned from filming Uncharted and writing the cookbook? “Resourcefulness and making sure that we only take what we need. Those principles are very similar to what we are running and doing in restaurants, use what you need, take what you need. And making sure it’s seasonality at its best.” ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (published by National Geographic, £25). You can stream all episodes of National Geographic’s ‘Gordon Ramsay: Uncharted’ exclusively on Disney+. Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power

National Vegetarian week (15-21 May) is the perfect excuse to give these stunning meat-free dishes a whirl. Full of texture, flavour and colour, you won’t feel like you’re missing out. Mediterranean vegetable and goat’s cheese galette Makes: 1 x 10 inch pie Ingredients: 300g plain flour 150g salted butter, cubed 3 tbsp cold water 1 packet of prepared Mediterranean vegetables (400g) or a mix of fresh – chopped into chunks 150g soft goat’s cheese, cut into slices 1 egg Salt and pepper Method: 1. Preheat the oven to 200C (fan). 2. In a large mixing bowl, rub the flour and butter with your fingers until a crumb consistency is achieved. Add the water and stir together to form a pastry dough. 3. Tip the dough out onto the lined baking tray and roll out into a large oval/circle shape (2-3mm thickness). 4. Arrange a layer of goat’s cheese slices in the centre of the pastry, top with the vegetables and then fold in the edges to encase everything. Place a few additional goat’s cheese slices on top of the vegetables. 5. Beat the egg and use a pastry brush or your finger to egg wash the folded pastry edges before seasoning the whole galette with salt and pepper. 6. Bake for 30 minutes until the pastry is golden, allow to cool slightly and serve. Red pesto and parmesan dough knots Makes: 8 knots Ingredients: 1 packet fast action dried yeast (7g) 220ml warm water 400g strong white bread flour 1 tbsp white sugar 1 tsp salt ½ jar red pesto 170g cheese of choice, we recommend parmesan Method: 1. Preheat the oven to 180C (fan). 2. In the measuring jug, combine the warm water and yeast. Stir and set to one side for 2-3 minutes to activate the yeast. 3. In a large mixing bowl, combine the flour, sugar and salt. Pour in the yeast and water and stir them together with your hand to form a dough. 4. Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl, cover and leave in a warm place for at least 15 minutes to prove (this is where it will start to grow in size). 5. Using your fist, knock the dough back (this means push the dough back down to its original size) and tip out onto a floured worksurface before rolling into a large rectangle shape (about 5mm thickness). 6. Spread the red pesto on half of the rectangle, grate a thin layer of cheese on top and then fold the over half of the dough over the pesto and parmesan. 7. Cut the dough into 1 inch wide strips, then, holding each end, twist and knot each one before placing onto a lined baking tray. 8. Bake for 15-20 mins until risen and evenly browned then remove from the oven, allow to cool slightly, grate more cheese on top and serve. Savoury crêpes Makes: 6 crêpes Prep time: 5 mins | Cook time: 30 minutes Ingredients: 2 large eggs 200ml milk 120g plain flour Butter for greasing pan For the fillings: Grated cheese and mushrooms (sliced and pan fried in butter – but these can be made with any filling of your choice!) Method: 1. In the large mixing bowl, combine the eggs, milk and flour with the whisk to form a runny batter. 2. Place your pan over medium heat and grease lightly with butter before spooning in about 2-3 tbsp of batter and swilling it around to form a thin, even crêpe. 3. Return the pan to the heat and leave to cook for 30 seconds, then using the spatula, or flipping if you feel confident to, flip the crêpe over and cook the other side for a further 30 seconds. 4. Place the crêpe on a plate and repeat steps 2 and 3 until all of the batter has been used, stacking them up as you go. 5. To fill, take one of the crêpes, place it back in the pan and sprinkle with grated cheese and mushrooms. Leave for 30 seconds, then fold the crêpe in half and then half again to create a quarter fold. Flip the whole thing over to brown the other side lightly and ensure all the cheese has melted, then serve. Recipes from the Easy Peasy Baking campaign. You can find more recipes and information on the campaign on fabflour.co.uk/easy-peasy-baking. Read More How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken

National Vegetarian Week kicks off 15 May, which provides a great opportunity to get creative in the kitchen. Vegetarians, vegans and people who are just looking to cut down on their meat consumption are always looking for great alternatives for classic dishes such as steak or a classic sunday roast. Enter: the roasted cauliflower. Often seen as a mere side, this viral clip featuring a whole roasted cauliflower with a garlic yoghurt and drizzled with tahini and a chimichurri style sauce, has gone viral, with over 1.7 million views and 108,000 likes. Luckily, we’ve sat down with the creator of this viral clip, professional chef and host of foodie favourite the Desert Island Dishes podcast Margie Nomura, who has shared this delicious recipe so you can impress all your friends this National Vegetarian Week and beyond. “This dish is a perfect centrepiece for any vegetarian meal,” says Nomura. “It’s a great substitute for a cut of meat and is easy to make when you’re feeling lazy. “When you roast a cauliflower whole it takes on this buttery, sweet but salty crust in the oven so make sure you roast it until it is soft enough for a knife to cut through. “For the chimichurri, you won’t use all of this for the cauliflower but it keeps beautifully in the fridge for up to two weeks and is amazing served as a salad dressing or on vegetable kebabs.” Roasted cauliflower Ingredients: 1 medium-sized cauliflower (remove thick ugly outer leaves but leave any smaller more delicate ones) 2 tbsp olive oil 1 tsp Maldon sea salt For the chimichurri: Mix together: 1 finely diced shallot 1 diced red chilli pepper 3-4 diced garlic cloves ½ cup red wine vinegar 1 tsp salt 1 tsp red pepper flakes ½ cup finely chopped coriander 2 cups finely parsley ¾ cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil) For the garlic yoghurt: 4 heaped tablespoons of Greek yoghurt 1 clove garlic crushed Juice of ¼ lemon 2 tbsp tahini to serve Method: @desertislanddishes Whole roasted cauliflower served on garlicky yoghurt, drizzled with tahini and a chimichurri style sauce. It’s SO GOOD. The cauliflower is like butter, you could cut it with a spoon. #cauliflower #tahini #easyentertaining ♬ Jazz masterpiece "As time goes by" covered by a Jazz violinist by profession(962408) - ricca Pre-heat the oven to 200C. Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over. Remove from the oven. Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri. Cut into wedges and enjoy! Read More What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake

The King’s coronation times with the very start of British cherry season, making this a gloriously seasonal trifle. The fruit is cooked with cherry jam to give just enough of a jelly effect to please those who like a jellied trifle. Add sponge soaked with the sweet nuttiness of amontillado sherry, lashings of rich custard and cream, and this trifle is definitely fit for a king. It’s incredibly quick to prepare, particularly if you make the custard ahead of time (or just buy some pre-made custard!). Best eaten the day you make it. Coronation sherry cherry trifle Ingredients: For the custard: 450ml whole milk 150ml double cream 1 vanilla pod 6 egg yolks 60g caster sugar For the trifle: 650g cherries (approx 500g pitted weight), plus a few extra for garnish, preferably with stalks 1 jar of cherry (or black cherry) jam, approx 340g 600ml double or whipping cream 100ml amontillado sherry 200g savoiardi biscuits 600ml vanilla custard (see above) 75g dark chocolate Equipment: A straight-sided glass trifle dish, 2.5 litre capacity Method: If making the custard for the trifle, do that first. Pour the milk and cream into a medium saucepan. Split the vanilla pod in half lengthways, scrape out its seeds, and add the seeds and pod to the milk. Bring to a low simmer, then turn off the heat and set aside for 5 mins to infuse. Whisk together the egg yolks and caster sugar in a bowl. Discard the vanilla pod, then pour a little of the warm milk and cream into the egg yolk mix and whisk. Gradually add the rest, whisking continuously, then pour it all into a clean pan. Set over a gentle heat and stir constantly for 8-10 mins, taking care not to let the custard simmer, until it thickens and has the consistency of double cream – it will thicken more as it cools down. Set aside to cool before using in the trifle. Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries. Take the pan off the heat and set aside to cool. Whip the cream in a large mixing bowl. Pour the sherry into a shallow bowl. Dip a third of the boudoir biscuits into the sherry, then use to line the base of the dish. Spoon over a third of the cherries, then a third of the custard, then a third of the whipped cream. Repeat these layers twice more. Put the trifle into the fridge for a couple of hours. Chop or grate the chocolate. Scatter over the trifle before serving, along with the remaining cherries. Recipe provided exclusively to The Independent from Borough Market Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Can’t-believe-it’s-so-quick aromatic shrimp curry

This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater

The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

Andi Oliver was already whipping up cauliflower cheese at the age of seven, and could make a full roast dinner by the time she turned nine. So when she witnessed a home economics teacher pouring a packet of rice into a big, bubbling pan of water, leaving it to simmer then straining and rinsing it, she was puzzled to say the least. “I was like, ‘That’s not how you cook rice’. And I got kicked out of the lesson,” she says, chuckling at the memory. “I had to stand in the hallway. I was like, ‘What is she doing to the rice?'” Not that this incident derailed the culinary career of the 59-year-old chef, restauranteur and Great British Menu host, who was born in Kent and has lived in east London for 25 years. Oliver was taught to cook by her mother, who was born on the Caribbean island of Saint Kitts (her father hails from Antigua – the pair met in Leicester). Soon, she was in charge of dishing up dinner for herself and older brother Sean, who died of sickle cell anaemia in 1990, aged 27. “My mum was a teacher and my dad was off working and having philandering affairs, so when I came home from school I would make the tea for me and my brother.” Describing herself as a “latchkey kid”, Oliver doesn’t think she had a difficult childhood. “That’s just how it was,” she says, as warm and jovial during our chat as she is on TV. “I didn’t feel bad about it. I didn’t sit around wondering where my mummy was. It was just, that was life, that’s what you did, you got on with it.” Nor was she devastated when her parents eventually separated: “I was thrilled! I was delighted. They didn’t get on, they used to fight all the time. It was awful, so they were both much better when they weren’t together.” Oliver and her partner – restauranteur Garfield Hackett, with whom she shares daughter – the TV presenter – are still going strong after more than 27 years together. “The kindest man I know and my partner in life and all things” is how she describes Hackett in her inaugural cookbook, The Pepperpot Diaries. An ode to Caribbean cookery, as well as detailing essential eats, the book also chronicles three months Oliver spent in Antigua – a trip which started at Christmas 2019 and had to be extended (“the best luck in the world”) when lockdown began. How would the chef – known for her colourful outfits and infectious grin – describe the region’s cusine to the uninitiated? “The legacy in each island is very different,” she says. “But there are basic things like rice and peas, curry chicken and fried plantain, curry goat or goat water [a type of stew], fried fish. “One of the things I really hope [with this book] is that people start to think about that difference and celebrate it.” Even the classic titular dish – a slow cooked stew made with smoked beef and pork, veggies and beans – varies from island to island: “There’s a Guyanese pepperpot that’s a completely different dish to the Antiguan dish. And then they don’t really make pepperpot in Jamaica.” In her diary entries, the author doesn’t shy away from discussing the tragic history of the Caribbean, explaining how slavery influenced the islands’ food heritage. “You can’t really be in the Caribbean without thinking about those things,” Oliver says. “The legacy of that past, dark though it may be, is right there in your face.” And she’s keen to talk: “I think if you bring those things out into the light and discuss them we can divest ourselves of the pain of them and try to move forward in our lives.” Having experienced racism from a young age (“I’ve been told by people in England my whole life to ‘go home’, even though I was born here”), Oliver went through a “big angry phase” in her 20s. “When I was younger, my anger and my fury used to work against me quite a lot,” she reflects. “But now, as an adult woman who’s about to turn 60 I understand who I am and my power and where I come from and where I belong – where I have the right to be and where I want to be.” How did that angry youngster harness those emotions and channel them into a more positive outcome? “Age! Age helps enormously because you have so many different experiences. You start to learn that unbridled fury is in fact giving away your power,” she says. “You need to redirect it so that it becomes your strength, becomes the fuel and the fire that drives you – not the storm that wearies you.” ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king Ainsley Harriott: Forget coronation chicken – make coronation kebabs instead Angela Hartnett: Mutton curry should be the new coronation chicken