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Fish and Sweet Potato Soup

8-10 oz white fish
1-2 onions chopped 
Large Jamaican sweet potato
1 lb carrots
2 tsp dried oregano 
1 cinnamon stick
2 1⁄2 pts fish stock
Single cream
Chopped parsley or corriander
In a large pan add the following, peel and cut 
the potato into dice and add the onion, diced 
carrots,cinnamon stick, oregano and half of the fish 
stock and bring to a boil then simmer for 20 mins 
until the potatoes and carrots are cooked, then remove 
any bones from the fish, then dice and add to the 
simmering pot fro another 10 mins.
Leave to cool then pour into a blender or use a 
hand held blender and process until smooth, returning 
the soup to the pan and add the rest of the stock. 
Increase the heat to reboil then reduce and add the 
cream to finish. Do not allow the soup to reboil as 
this will make the soup curdle. Serve hot with the 
chopped fresh herbs.

Catch Dawn with Kalypso Kitchen every Wednesday 4.30-5pm with a repeat on Thursday 1.30-2pm

Pride Live is our new Lesbian, Gay, Bisexual & Transgender(LGBT) magazine programme for everyone. Each week, the Pride Live team of Hannah Cutler, Jules Bremner, Charlie Collins & Di Cunningham will bring you an action-packed hour of LGBT themed news and views from across our region. Among the topics on tonight's show is a discussion on a proposed same sex dancing ban, so to find out more tune in 5-6PM tonight(Thursday) and every Thursday! - Pride Live, a Future Radio production.

Coconut Ice Cream
14oz can Evaporated unsweetend condensed milk
140z can condensed milk
14oz can coconut milk
1oz fresh or dessicated coconut
 Fresh nutmeg grated to taste
1tsp almond essence
Thoroughly mix all 3 milks together in a 
freezerproof dish or bowl until well blended, stir in 
the coconut,nutmeg and almond essence. Place the 
bowl in the freezer and chill the mixture for about 
1 1⁄2-2 hours until semi frozen,then remove from 
the freezer and whisk the mixture until doubled 
in volume. Pour into a plastic container,cover 
and refreeze before serving soften the ice cream 
slightly with a spoon and scoop out into bowls topped 
with toasted coconut and lime slices.

Catch Kalypso Kitchen every Wednesday 4.30-5PM with a repeat on Thursday 1.30-2PM