Focus on Flavour soon to be on Amazon and Kindle…

I’m very excited that my first cookery book Focus on Flavour, Recipes inspired by living in South West France, will soon be available on the Amazon bookstore in printed form and on kindle! It is also already available on the Apple ibook store.

Focus on Flavour

This book was first self-published in 2008 and has been available in printed form through Lulu since. At one time they made it available on Amazon, but then the rules changed and it needed a new revision. So by way of preparation for publishing my NEW 5:2 Healthy Eating for Life book, I thought I would get to grips with the process, working with my existing content.  I have used Amazon’s own Createspace self-publishing resource. I got the final version of the book and cover uploaded on Sunday – the printed copy is already dispatched! I can’t wait to see it! Once I have checked the proof, I will be able to make it available for all. More news as it happens!

The paper of the new Amazon book is a little lighter weight, but the cost is a good deal less. Instead of selling a printed copy at 30€ I will be able to offer it for less than 20€.

As for the kindle version, I am using KDP (Kindle Direct Publishing) and this time, my e-book will be properly formatted to make the most of the e-reading experience.I will know what the e-book costs once I have completed my upload – just working on the boring indexing, cross-referencing and double-triple checking now.

Coming soon!  And then, the 5:2 recipes, which I have been working on all this year 🙂

Caribbean Butternut Squash Soup – 120 calories per serving

As the last of the summer vegetables get turned into ratatouille, my thoughts turn to warming winter soups and stews to see us through more chilly fast days.

One of my favourites is a spicy soup based on pumpkin or butternut squash, full of Caribbean sunshine.

butternut squash soup

Caribbean Butternut Squash Soup
Serves 4
Bring a touch of Caribbean sunshine to cool autumn or winter days with this colourful and spicy soup.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 10g unsalted butter
  2. 1 onion, chopped
  3. 1 leek, chopped
  4. 1 clove garlic, finely chopped
  5. 2.5cm piece of root ginger, finely chopped
  6. 500g butternut squash
  7. 1 litre vegetable stock
  8. 2 tsp hot curry powder
  9. ½ tsp ground ginger
  10. ½ tsp grated nutmeg
  11. Sea salt
  12. Freshly ground black pepper
To serve
  1. 1 tbsp chopped coriander or parsley
  2. 1 tbsp crème fraiche
  1. Melt the butter in a large pan.
  2. Add the onion, garlic and ginger and cook for 1 minute without browning.
  3. Add the spices, stir then add chopped leek, squash and stock.
  4. Bring to the boil, stir and simmer for 20 to 30 minutes until squash is soft.
  5. Add seasoning to taste.
  6. Serve sprinkled with chopped herbs and a swirl of cream.
  1. This recipe works equally well with any kind of winter squash, such as pumpkin or butternut. If you blend it until smooth it is creamy and luxurious, or if you leave it slightly chunky it seems wholesome and earthy.
Adapted from A Carriacou Cookbook by Rosamond Cameron
Adapted from A Carriacou Cookbook by Rosamond Cameron
Focus on Flavour