Try these Caribbean taste sensations and put some warmth into those long winter nights

At this time of year I like to tuck myselfaway unspoilt island of Bequia in the Caribbean which is joined to the string of Grenadine Islands, to the west of Barbados.
The most famous island in this string is Mustique where the likes of Mick Jagger, David Bowie own or owned houses. But they are often seen in Bequia sampling the local atmosphere.
There is a sweet little café called the Port Hole that serves the most delicious rotis and I have often seen Mick Jagger hiding in the back munching away on a roti with a beer in hand.
It is the sort of island that attracts travellers‚ and not tourists, as it is fairly basic. I stay in the Yacht Club that is the centre of activity as all the boats come and go and all the seafaring stories are told at the bar over a rum punch or Pina Colada. It is in fact an old wooden house right on the sea front with shared showers and only provides cold water, but in that climate it is not too bad. The price is about £20.00 per night and I always meet the most interesting people and it is always guaranteed fun.
The beaches to my mind are the best that I have found in the world including the Seychelles and Fiji and the walks are stunning, strolling through coconut groves, passing a turtle farm and then on to a part of the island that looks like the moon surface with only huge flowering cactus to break up the grey surface.
While I sit here at my computer waiting for the forecasted snow I think the best thing is to type out two Caribbean recipes that you can enjoy.
Turn up the heating, get cooking and then we can pretend to be there for the evening.

CHICKEN ROTI
Serves 4
One tablespoon of olive oil;
One onion, peeled and finely chopped;
One clove garlic, peeled and finely chopped.
500g chicken breasts, cut into strips;
One dessertspoon of flour;
Salt and freshly ground black pepper;
Two tomatoes, finely chopped;
One dessertspoon of runny honey;
Two teaspoons of Jalapeno sauce;
One dessertspoon of soy sauce;
A few drops Tabasco sauce.
One avocado, halved, stoned, sliced and then scooped out with a spoon;
The juice of 1 lime;
Four large tortillas, warmed in a low oven;
150ml soured cream.

Method
Put the oil, onion and garlic into a frying pan and cook slowly for five minutes or until the onion is soft but not browning.
Toss the chicken in seasoned flour and then add to the onions and stir-fry for three minutes. Add the tomatoes, honey, jalapeno, soy and Tabasco sauces and stir well.
Cook for another few minutes to cook the chicken and infuse the flavours. Add the avocado and lime juice and season to taste.
Spoon the mixture into the warmed tortillas; add a dollop of soured cream and then roll up like a pancake. Eat with your hands.

FLAMBEED BANANAS
Serves 4
25g butter;
One tablespoon of dark. brown sugar;
One bananas, peeled and sliced in half lengthways;
A good splash Rum – about 1 tablespoon;
Ice cream or cream to serve.

Method
Melt the butter and sugar in a large heavy- based frying pan. When dissolved and melted, add the banana slices and cook for about three minutes and then turn over gently. Add the rum and then set fire to liquid. Cook for a further two minutes and then serve hot.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill
NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk