1lb. pig's liver

2 medium onions

3oz shredded suet

4oz fresh breadcrumbs                                                         

1 tsp fresh sage or 1/2 teaspoon dried sage

salt and pepper

1/2 pint beef stock

Set oven to 350 F or Mark 4.
Mince liver and onions together.
Put in bowl and stir in suet, breadcrumbs, sage and seasoning to taste.
Form mixture into 12 balls with floured hands
Place in well-greased shallow oven proof dish.
Pour stock into the dish.
Cover and bake for about 30 minutes.
Uncover and cook for a further 10 minutes to brown the faggots.
Thicken remaining gravy, of preferred.

In 1 Gallon pot, heat oil, ham skin, scraps and fat and water over medium heat.
Cook until ham fat is cooked out.
Add onion, thyme leaves, salt and pepper.
Cook until well done.
Add tomatoes and cook until dissolved.
Add peas and 3 cups of water.
Cook for 30 minutes.
Add rice and stir.
Add water until it is an inch or so over rice and season with salt.
Cook with lid off until water disappears from the rice.
Stir and seal pot.
Reduce heat to low and cook for 45 minutes.
If rice is not soft enough, add 1/2 cup seasoned water and seal pot.
Cook further 15 minutes.
Stir and serve.

3 cups rice

1oz cooking oil

1 1/2 cup ham, skin, scraps and fat. (chunks)

1/2 cup water

1 sliced small onion

1/2 tsp thyme leaves

1/2 tsp black pepper

1 tblspn salt

1 1/2 cups ripe tomato peeled and chopped

2 cups pigeon peas

water

1 conch, horn removed, skinned gutted and washed in salt water and vinegar

1 hot pepper

1/2 cup lemon/lime juice

1/4 tsp salt

3 eggs

1/ cup evaporated milk

Flour

Breading ( crushed Ritz crackers)

Tenderize conch, by bruising with a tenderizing hammer, until soft and tender, being careful not to break meat.
Put into large bowl and cover with boiling water.
Leave conch in bowl until water is cool.
Remove and strain conch.
Crush pepper with lemon juice.
Make batter with eggs and milk.
Dip conch in lemon-pepper sauce and drain.
Dip into flour, shake off excess.
Dip into egg-milk.
Coat with breading.
Panfry in shallow hot oil until golden brown.

Soak mixed fruit in hot tea, cover and leave stand overnight.
Set oven 350 F or Mark 4.
Grease and line a 2lb loaf tin.
Strain fruit and reserve liquid.
Mix fruit in a bowl with all other ingredients.
Add reserved liquid a little at a time until soft dropping consistency is achieved.
Pour mixture into tin.
Bake for 45-55 minutes until risen and firm to the touch.
Cool and serve sliced and buttered.

10 oz mixed fruit

2/3 pint hot tea

3oz soft brown sugar

grated rind of 1 lemon

12oz self-raising wholemeal flour

1 tsp mixed spice

1 large egg

Bacardi Rum Cake

1 18 1/2 oz package yellow cake mix

1 3 3/4 vanilla instant pudding and pie filling

or 1 package of yellow cake mix with pudding

1 cup Bacardi Gold or Dark rum

1/2 cup water

1/2 cup vegetable oil ( 1/3 cup if using mix with pudding )

4 eggs ( 3 eggs if using mix with pudding )

Rum Glaze

1/4 lb butter

1/4 cup water

1 cup granulated sugar

1/2 Bacardi Gold or Dark rum

Preheat oven to 375 F.
Grease and flour 10" tube or bundt tin.
Mix cake mix, pudding, eggs, water, rum and oil until smooth.
Pout into prepared tin.
Bake 1 hour.
Cool in tin for 25 minutes.
Make rum glaze:
Melt butter in saucepan, stirring in water and sugar.
Boil 5 minutes.
Remove from heat and stir in rum.
Invert cake onto serving plate.
Prick the top.
Spoon and brush rum glaze evenly over cake.
Allow to absorb and continue adding glaze until finished.