Peel bananas (the secret is they must be well ripened) and cut into pieces. Put pieces of banana into blender and add milk, sugar and rind. Blend. Then add ice-cubes and blend again. Pour into tall glasses and sprinkle top with grated nutmeg and serve immediately. This drink should be served right away and not be allowed to stand as it will change colour.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Place mauby bark and bay leaves into large saucepan and cover with about 8 cups cold water. Place over heat and bring to a boil. Allow to boil on lowered heat for about 10 minutes. Allow to stand until cold. Strain and refrigerate in bottles for use as required.

To prepare for drink: Make a light syrup by combining some sugar and cold water, depending on how sweet you may like the drink and according to the quantity you require. Then add enough of the refrigerated mauby mixture to make it strong to suit personal taste, i.e. this controls the bitterness. Then serve over ice-cubes. After a couple days in the fridge, the drink forms a head or froth which is very typical and denotes it is ripe for drinking.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

1. Chop seasoning pepper finely with celery and parsley and mix together with grated plantain into a paste to use as stuffing.

2. Cut the other two plantains lengthwise and remove the center. Fill space with the mixture.

3. Place into a baking dish and in the oven at 300F for 20 minutes.

4. Top with grated cheese and place back in the oven for a further 10 minutes.

Recipe by:Chef Waviel Brazil of Hot Pot Restaurant from “Food & Drink Guide – 2009”