I learned a beautiful way of cooking lamb when I was in Morocco, which is a technique where I poach it first in a whole bunch of really incredible spices. Anything you like - cumin seeds, coriander seeds, peppercorns, star… — Andi Oliver Copy Share Image
Londoners are really good at dealing with any crap that's thrown at them. We hunker down, we grit our teeth and we get on… — Andi Oliver Copy Share Image
There's something about garnering success as you get older that means you're ready for it. I feel a lot of things would have been… — Andi Oliver Copy Share Image
There's a honey-baked chicken dish I've done for 45 years at least. Our kids crave it, whether happy or sad. — Andi Oliver Copy Share Image
Miquita and I get so frustrated going into beauty shops that are supposed to cater for Black women and being met by staff who… — Andi Oliver Copy Share Image
I don't think my two loves - music and food - are that different. They've certainly served me well. — Andi Oliver Copy Share Image
How can knowing more be a bad thing? You can only look each other in the eye when you know the history the world… — Andi Oliver Copy Share Image
Crisp on the outside, fluffy on the inside - in Caribbean cooking we love a fritter. It's a brilliant way for a dish with… — Andi Oliver Copy Share Image
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. — Andi Oliver Copy Share Image
My own mother drilled into me the importance of looking after your skin. — Andi Oliver Copy Share Image
