We catered our engagement party – we knew a restaurant was the next step

Malika and Paschelle run All Roads in Brixton (Picture: SUEDE) The theme of Black History Month this year is ‘Honouring our Communities’ and, as such, Metro is celebrating the Black people doing amazing things for food and culture in the capital. The Diaspora Dish, Metro’s newsletter focusing on African and Caribbean chefs from across the diaspora, is back for a second series. For the last edition of the series, we speak to hospitality couple, founders of All Roads in Brixton, Malika Green and Paschelle Brown. Most couples spend their engagement party busy celebrating and sipping on champagne. But when the catering fell through at Malika and Paschelle’s, they jumped into the kitchen themselves to save the day. ‘We’re used to assuming all of the work and being responsible for everything – so it was hard but doable!’, Paschelle says They’re both no strangers to doing a bit of everything. In fact, at All Roads, Malika is also the resident DJ, curating the playlist during the week. All Roads opened back in May 2026, their supper club turned restaurant – and it’s a real community spot serving up comfort food in Atlantic Road. On the menu, you’ll find European and Southern American fare in dishes like Creole Shrimp, Mackerel Toast and Cornbread. The European influences on the menu come from being born in the UK and not having access to pricier holidays. ‘So when we did go on holiday, it would be to somewhere in Europe.’ And when we meet Malika and Paschelle, they show us exactly how to make their Whip + Chips. Ask Metro Use AI to go deeper into the stories you care about – powered by Metro and trusted publications. Sign up to The Diaspora Dish to read the full interview. How to whip up their creamy vegan invention, Whip + Chips This is no ordinary appetiser. It starts with creamy butterbean whip and is topped with sweet pickled peppers, pink onions, soy pecans, red pepper oil and crispy shaved cassava. Try making this dish next time you have friends over (Picture: SUEDE) Serves six Preparation: 15 minutes 🕖 Ingredients Butterbean Whip 2 × 400g tins butterbeans, drained 1 garlic clove 80ml extra virgin olive oil Juice of ½ lemon ½ tsp white pepper Salt to taste Sweet Pickled Cherry Peppers 250g sweet cherry peppers 150ml white wine vinegar 150ml water 75g caster sugar 10g salt Pickled Pink Onions 2 red onions, finely sliced 200ml white wine vinegar 200ml water 50g caster sugar 10g salt Red Pepper Oil 2 red peppers 1 Scotch bonnet 500ml rapeseed oil Soy Pecans 150g pecans 40ml soy sauce 30ml maple syrup Pinch of salt Instructions Butterbean Whip Blend all ingredients until smooth, adding a splash of the bean liquid if needed. Season to taste. Sweet Pickled Cherry Peppers Bring the pickling liquor to a simmer, pour over the peppers and cool completely. Refrigerate overnight before serving. Pickled Pink Onions Pour the hot pickling liquor over the onions and leave to cool before refrigerating. Red Pepper Oil Blend the peppers, simmer gently in the oil for 20 minutes, cool over ice, then strain. Soy Pecans Toss together and roast at 160°C for 10–12 minutes. Cool and roughly chop. Serve 30g butterbean whip 8g sweet pickled peppers 8g pickled pink onions 3g soy pecans 5ml red pepper oil Pinch paprika Handful fried shaved cassava Spread the whip onto the plate. Top with the peppers, onions and pecans, finish with the oil, paprika and crispy cassava. Deals of the Day The wellbeing brand behind everyone's favourite candles has launched its biggest sale yet Oodie's £1 sale returns with wearable blankets, dressing gowns and throws up for grabs See London's Christmas lights from an open-top double-decker bus this winter My skin always suffers when the heating goes on but this serum changed that The skincare formula that finally took the guesswork out of my routine Arrow MORE: London’s first Nigerian tapas restaurant is turning 10 – and it all started with a Skype call Arrow MORE: Kellogg’s has made a ‘diabolical’ change to Coco Pops and fans are devastated Arrow MORE: Khadim Mbamba brought Senegal to London – here’s how to make his jollof rice The Diaspora Dish Join the family: The Diaspora Dish series two is here! New recipes and chef interviews with The Slice's co-editor Lola Christina Alao.