The Caribbean

The Caribbean, a place associated with laid-back living, raucous parties and resort holidays, doesn't immediately leap off the map as a top foodies' destination. Yet anyone stepping off the beach or out of their hotel will discover a region fiercely proud of its rich tradition of cross-pollinated cuisines. Merrilees Parker takes a hop across the islands of Puerto Rico, St Kitts, Guadeloupe and Trinidad in search of the tastes that give the Caribbeans their unique spirit. In Puerto Rico she finds the colonial influence still alive in the islanders' love of coffee, while St Kitts has capitalised on its history by converting its plantation houses into gourmet restaurants. Here she cooks up a local catch, spiny lobster. On Guadeloupe she savours the truly international Creole cuisine, a combination of Indian, Chinese, French, Spanish and African influences, as well as the identifiably French flavours of its pastries and rum. The menu ends in Trinidad where she samples Trinni street food favourites like roti, corn soup, pelau and rum at its mind-blowing world famous carnival.