Clever cooking hacks to save you time and money from TV chef Shivi Ramoutar

But, moving to the UK opened her eyes to a new way of thinking about food. “The big thing I learned here is seasonality, which we didn’t really have in Trinidad,” she says. “I love the idea that for different seasons, you have different ingredients – you celebrate them, eat them when they’re at their best and they taste absolutely incredible at that time.”

She also admits that British food culture helped her appreciate fresh, vibrant dishes alongside the rich, hearty meals she grew up with. “In Trinidad, we have this affinity for brown foods. As Nigella [Lawson] has said, brown food is a beautiful thing! But, it’s nice to mix it up with greens and fresh salads.”

Making the most of every ingredient

As a busy mum of three, Shivi is all about practical, waste-free cooking. Her book Cook Clever was born from a need to balance delicious, flavour-packed meals with the realities of family life. “It was at a time when things needed to be quick, simple and not too complicated,” she explains.

The key? Using every ingredient wisely. “I love those world flavours – I can’t escape it – but with three kids, it needs to be really quick. The idea behind Cook Clever is that anybody can cook. You don’t have to be good with scales or perfect at chopping. Use a pair of scissors, chuck in supermarket ingredients and you can still create something exciting.”

Shivi is also a firm believer in freezing food the smart way. “People are so nervous about food hygiene, but once you understand the basics, freezing is an incredible tool for reducing waste,” she says. “If something is raw and frozen, once you cook it, you can refreeze it. But, you can’t defrost raw meat and refreeze it raw – it has to be cooked first.”

She has a clever trick for freezing food efficiently: “I lay things flat in a freezer bag so they freeze in thin sheets. Then, you can just snap off what you need, rather than defrosting a huge block of food.”

And, when it comes to preserving fresh herbs, she swears by her green seasoning cubes: “I blitz coriander, chives, parsley, thyme, garlic and lime together in a food processor, then freeze them in ice cube trays. That way, I always have little flavour bombs ready to go, whether it’s for pasta, a stew or curry.”

The beauty of scotch bonnets

Caribbean food is known for its bold flavours, and spices and heat play a huge role. “Nutmeg and allspice give that Creole warmth, and then there’s curry powder, cumin, turmeric and mustard seeds from our Indian influences,” Shivi explains.

But, when it comes to heat, nothing beats the scotch bonnet pepper: “It’s not just about spice – it’s about flavour. Whole scotch bonnets impart a floral, mellow sweetness when cooked gently. They’re not just there to blow your head off!”

That said, she’s learned a few lessons the hard way: “I once made a one-pot rice dish for the family and added a whole scotch bonnet. But, I didn’t check if it was bruised. Turns out, it was! The kids were crying and I was telling them, ‘Come on, what’s wrong with you?’” she laughs. “Now, I always check before using one.”

Recreating Trinidadian street food at home

For Shivi, doubles is the ultimate comfort food: “It’s my number-one ‘death row dish,’” she says without hesitation.

A popular Trinidadian street food, doubles consists of two pieces of fried barra (soft, fluffy flatbread) filled with curried chickpeas and an array of chutneys and sauces. “What we do really well in Trinidad is condiments,” she says. “There’s tamarind sauce, mango chutney, coconut chutney and, of course, pepper sauce.”

Doubles is typically eaten for breakfast, and Shivi has fond memories of it from childhood: “Whenever we went back to visit, my mum would wake up early just so she could get doubles. She’d eat four, hot all the way, and every single time she’d get a stomach ache. But, then she’d do the exact same thing the next day!”

She’s tried recreating doubles at home, but admits that nothing quite compares to the real thing. “Making the barra is a labour of love – it has to rest for hours. My dad brings back frozen barra from Trinidad, which makes it much easier.”

And, while she’s found Caribbean food in the UK, she hasn’t found anywhere that truly nails it. “It’s just not the same. Doubles is meant to be eaten on the street, leaning over so it drips onto the pavement. The whole experience – the smell, the heat, the atmosphere – you just can’t replicate it.”