I must admit I was harsh earlier - I've watched most of the other shows now and you're right Maureen, it's brilliant to have a show dedicated to Caribbean food. I've loved watching it. Gary's toning it down, either because the chefs aren't letting him getting away with changing the dishes to his taste or because he's picking up on the laid back vibe and going with the flow a bit more.

Either way, it's got me wanting to cook all things caribbean. I did saltfish fritters and fried plantains for tea tonight.

Tomorrow I'm attempting curry goat for the first time ever along with Rice & Peas. The goat's marinating at the moment and smells divine. I hope it all works out lovely tomorrow. I'm making a banana cake with dark chocolate sauce & vanilla ice cream for afters too. I can't wait.

For anyone who lives near Birmingham, the Bull Ring markets have fabulous Jamaican stalls where you can buy pretty much everything you've seen on the show. No fresh callaloo though, only tinned along with the ackees.

We ate out once or twice in Cochin, it was always fresh and lovely although fairly expensive by Indian standards but that's because it's a tourist town.

Most of our holiday was spent in Thekkady/Periyar and the restaurant we pretty much lived in there was the Ambadi restaurant - that was fab. I took a photo of the menu too as I'm a real saddo like that, thought it would help me to remember all the lovely things we ate!

I agree - I hate the 'twists'. Show the traditional cooking and show it in great detail. Rice & peas deserves half an episode, especially when there's so many versions. Even when he gets 'jamaican chefs' to show their skills, it's some executive chef from the US in a sandals resort which persuades the tourists never to leave their premises. That pink pork in coffee - would any Jamaican person eat pink pork? Cook it to death, that's how it should be - in Caribbean cooking anyway. Bet he was itching to whip the fish out of the pan after a quarter of the time in Episode 3. Learning a new cuisine means adapting to ways of cooking that you're not used to - that's the whole point!

Go to a town and ask the locals who does the best rice and peas in the world, who does the best jerk chicken/pork, who does the best ackee & saltfish and let's see some real culinary wonders not your messed about with versions by head chefs that have to sanitise their cooking for the tourist massive.

Having said that, I love the guy from Huddersfield and I'm planning a visit to his restaurant during whit week. He's passionate about real jamaican cooking and seeks to replicate that rather than 'enhance' it in an egotistical way. Give the guy his own show - he demonstrates his love for food, without messing it up, poncing it up on the plate - give us a chef we can actually learn from. Go Barrington!