In this Easter-themed episode, Mark Sealey demonstrates how to make a kite with Mariel. Mariel makes the traditional Easter desserts, Simnel Cake, and hot cross buns.
Mariel visits the Horticultural Society and creates beautiful floral arrangements for any occasion. She also shows how to combine sorrel flowers and cranberries to make a delicious coulis.
Mariel knows it’s important to have the right kitchen tools and utensils whether she’s making a quick meal or holiday feast. This episode, she shows which tools are her favourites and how she organise
This episode is packed with recipes and adventure. Mariel visits Ajoupa Pottery to learn about the craft from Nancy Sheppard and her daughter Bunty O'Connor. For the picnic afterward, Mariel prepares
Every afternoon, Mariel’s grandmother would take some time to sit and have tea. In this episode, Mariel makes lovely tea-time eats including Baklava, Victoria Sponge Cake with Grapefruit Curd, Pavlova
This episode is all about coconuts. Mariel shows us all the ways you can use it. Mariel visits John Stollmeyer in his workshop where he makes jewellery from coconut shells. She makes macaroon, chops c
Mariel starts off this episode with one of her favourite desserts with yogurt and cardamom. Designer Robert Young joins Mariel to make some delicious meals including, curry chicken, brown rice with al
Mariel interviews Akillah Jaramogi, a jeweller who uses locally grown plants in her craft. Akillah has also developed the Fondes Amandes Reforestation Project to help promote sustainable living in Tri
One of Trinidad and Tobago’s most coveted products, cocoa is covered in this episode. Pablo De Verteuil shows Mariel around Tortuga Estate where cocoa is grown. Desiree Baptiste joins Mariel to make a
This episode is for those days when you just don’t have the time to make a complex meal. Mariel makes these meals in minutes; Pork Tenderloin with Christophine and Potato Wedges, Burgers with Cole Sla
For those dining on a budget, Mariel goes shopping for ingredients and makes Stewed Lamb and Salad, Cassava Mash, Pumpkin Soup and Flambéed Fruit.
Mariel believes after all our hard work, we should pamper ourselves with these lovely, decadent meals, desserts; Tiramisu, Balsamic Marinated Rack of Lamb, Tomato Soup and Mushroom Risotto. Mariel is
Mariel takes a trip to Maracas beach and cooks bake and shark with Natalie Imasekha. Mariel sews an easy patchwork beach throw for her trip.
Mariel visits Jamaica and cooks up some jerk lamb, fish and chicken with Virginia Burke of Walker’s Wood Jerk Seasoning.
In this episode, Mariel uses the versatile aromatic spice, bay leaf to make Hot Chocolate and paella. She makes a handy wreath out of the bay leaves to hang in the kitchen.
Mariel chats with Joan Dayal, owner of Paper Based Bookshop about how to start a book club. She prepares Bruschetta, Stuffed Tomatoes and Chili Peppers, Spring Rolls and Lamb Cutlets for finger-food.
Ravina Saran-Persad and Mariel prepare Basmati Rice, a Potato and Mushroom Curry, Barfi, Paneer and Peas and Pakoras. Mariel also visits Felicity and speaks with a resident about Divali traditions.
Mariel shops for veggies at the Central Market in Port of Spain and cooks up some Creole quisine with Allyson Hennesey. They make Black-eyed Peas Croquettes, Tomato Sauce, Stuffed Flying Fish and Curr
Mariel makes a Mexican-themed meal including; Guacamole, Salsa, Black Beans with Pig Tail and Beef Tacos. For a sweet treat, she makes a quick and easy Ginger Snap and Whipped Cream dessert.
Mariel and Kendell DeSouza make Trinidad Garlic Pork. Book Binder, Richard Bolai and Mariel make a notebook. Kim Yetsam and Mariel decorate a Christmas Wreath. Mariel decorates a Christmas Tree.
Kay Marrin joins Mariel to make a Christmas Lobster and a Stuffed Red Snapper. For dessert, Gerard Mouille from A La Bastille makes Pear Charlotte with Mariel. Mariel sets a Christmas-themed table.
Mariel makes a Japanese platter including Suishi, Shrimp Tempura and Teriyaki Chicken.
Mariel visits the Acajou Hotel in the north cost of Trinidad. Inspired by its Indonesion style, she creates a hand-painted Batik tablecloth, and to to enjoy atop it, a fusion warm salad with beef.
Mariel visits Jamaica to learn about how coffee is made and the best way to brew it. She enjoys a Latte at the Canon Ball Cafe in Kingston and makes Biscotti.
Brandon De Coteau takes Mariel on her first ever fishing trip. They clean their catch and make a Fish Broth. Brandon shares his Salmon in Coconut and Lemongrass recipe.
To start this Carnival episode, Mariel visits the Sound Specialists steel band. Kevin Thomas makes a delicious Geera Pork. Roger Roberts of 3 Canal joins Mariel to make Carnival Pelau. Mariel interviews 3 Canal about their Carnival season.
Mariel helps Asha Henry, Kenya Sloane-Seale and Tsian Foster prepare for their tea party. They make flapjacks, soupies, vegetarian mini pizzas and meat pizzas and decorate a tablecloth.
Mariel visits Grenada to learn about Ivan's impact on the nutmeg industry and how the spice is produced. Stanley Minors and Mariel cook salmon and salad with nutmeg.
Mariel shops for ingredients and makes some basic recipes for anyone who wants to get started with cooking. She shares recipes for cheese sauce and aioli and her favourite recipes for home made yogurt and muesli.
Mariel makes some tasty dishes for brunch at the park. She makes the Caribbean's favourite saltfish salad, buljol then some delicious sweet and savoury crepes. To top it all off, she mixes her own verion of a refreshing lime bently.
Mariel interviews Wally Look Lai about the Chinese in Trinidad. Winne Lee Lum and Mariel make pork and shrimp stuffed mushrooms, sweet and sour pork, a vegetable stir fry and almond jelly with lychee.
Mariel makes a slew of recepes in memory of her grandmother who encouraged her passion for cooking. She makes creamy hollandaise sauce, a delicately seasoned red snapper, a decadent mango-banana pavlova and a sweet grape dessert.
Mariel tells the story of Rama and Sita. She and Sajay Thankapan make kulfi, carrot halwa, gulab jamun and badam kheer. Mariel makes beautiful boxes to present her Divali treats.
Mariel tastes Trinidad street food in Debe, Woodbrook and St. James. Sharon Hassanali and Mariel make Saheena, Baiganee and Bara, channa for doubles along with some mango chutney.
In couple Emily and Richard Ramjohn's kitchen, Mariel prepares a teriyaki tuna, shrimp and okra dinner to show that making a home cooked meal is easier than they might think!
Gordon Dallacosta joins Mariel to make an Argentinian asada style lamb roast. They prepare the seasoning and Gordon slow roasts the lamb on a spit with breadfruit as the side dish.
Mariel visits Stabroek Market in Guyana and makes Guyanese pepperpot with Carmen Abdul. She also visits Parakese where Adeline makes cassareep and cassava bread are made from start to finish.
For Christmas on Sancoche, Mariel makes mulled wine and Jamaican-style sorrel using dried flowers. Leather crafter Dave Burgess shows Mariel how to make beautiful Christmas decorations. Mariel decorates her alternative bamboo Christmas tree.
Dennis Mc Comie joins Mariel to make an Irish Christmas pudding and some rum butter to complement it. Mariel also wraps an assortment of Christmas presents to put under the tree.
Mariel shares the laughs and bloopers of Sancoche's crew and various guests over the past three seasons.
Gillian Goddard and Mariel make dairy-free milk, a breakfast smoothie, a sorbet, pizza, an almond paté with veggies and lettuce wraps. Mariel interviews Jocelyn Dow and Patty Johnson of Lianacane.
Mariel milks goats and makes feta cheese with Josie Patience at the Orange Hill Ranch in Tobago. Mariel creates a delicious Greek salad and does her own take on the Turkish dish, menemen.
Kevin Thomas takes a break from behind the scenes to cook garlic chicken and oyster mushroom potatoes with Mariel. Mariel is also joined by Brendon Bartholemew to make lasagna.
Journalist Adam Raney joins Mariel to make gnocchi. She also makes steak and mashed potatoes with Danny Solomon.
To honour the Soca Warriors' match against Germany, Mariel makes themed pasta, feta wrapped in red peppers and stuffed olives, sushi and a Bloody Mary. She also makes a batique tablecloth.
Mariel goes beach combing at Yara and makes a driftwood and pebble mobile. She makes tealight holders with pressed flowers and leaves with Lesley-Ann Noel. They set a table for a buffet style dinner.
Inspired by her mother's recipe, Mariel makes a bacon and cream cheese soup with potatoes. Mariel makes Thai-inspired Hot and Sour Soup. Assimoy Berment make the show's namesake soup, a Sancoche!
Mariel whips up some quick vegetarian meals including rice and spinach, couscous with eggplant and pine nuts as well as a delicious three cheese toast with cheddar, gouda and mozzarella cheeses!
For a classic Trini Sunday lunch, Mariel makes roasted potatoes, roast pork, callaloo, a broccoli soufflé and a crème caramel dessert!
Mariel visits Argentina and puts Gaucho (Argentinian Cowboy) culture and craft on display. At El Ombú de Areco Ranch, she learns more with Patricia Bond. Ramon makes Argentinian Asado (barbecue).
Mariel and Sharon Walker make lamb shoulder with a mint marinade and stewed red cabbage. She, Nicola Cross and Philomena make wild rice with mushrooms and nuts. Mariel assembles a plate of fruits.
In Buenos Aires, Mariel makes carbonada with Gustavo Portelo and ravioli with pesto with Martin Rodriguez and Andrea Valdivia. She learns the tango with Flavio Catuara and Celeste Fernandez.
Ronald Lopez makes mango, pineapple, cucumber and fivefinger chow with Mariel. She makes fresh smoothies and an avocado mousse. She also prepares an Asian inspired fresh salad.
Mariel visits Angostura to learn how rum is made. She makes bread and butter pudding with a rum sauce. Peter Traboulay shares the phases of rum tasting at the Angostura Museum.
Wire bending artist Susie Dayal makes Christmas tree decorations with Mariel. Mariel and her mother, Megan Hopkin-Rees, set the table for Christmas dinner. Mariel makes an avocado and shrimp meal.
For Christmas lunch with the Sancoche crew, Mariel prepares a turkey, pigeon peas with pigtail, candied carrots, an English bread sauce, pigs in blankets, mini chipolatas and scalloped potatoes.
Mariel hunts for crayfish with Sern Gordon and friends in Speyside, Tobago. She is joined by David Ford who shows her how to cook crayfish at Shirvan Watermill Restaurant. She and Joycelyn Joseph make lobster at the Coco Reef Hotel.
Mariel goes on a river lime at Yara River with Chris Mouttet and Dipnarine Singh to roast a "ginormous" pig!
Mariel makes classic Trini sweets including Jub Jub, coconut fudge, bene brittle with sesame seeds and toolum.
In beautiful Barbados, Mariel explores Oistins Fish Festival and learns how to fillet a fish with Henderson Jackman. She also joins Donna Jackson to make some Fried Flying Fish.
Marla Harrilal joins Mariel to make delicious Dhalpouri and Paratha also known as Buss up Shut roti skins. They also make curry mango.
Mariel talks with Khaleel Mohammed about the types of kitchen knives. She also shares her cookbooks and other kitchen bits and bobs, seasonings, spices and oils
Mariel goes to the livestock station at Aripo where she helps beekeeper Andre Gomez harvest honey. She makes a spicy honey teriyaki ginger sauce to go over grilled chicken. She also makes a DIY candle using paraffin wax and beeswax.
Mariel makes banana bread from a family recipe, spicy green fig salad and the banana drink, Grenadian brown cow. She also makes the Ghanaian street food, kelewele, fried plantain seasoned with spices.
Gem Ible shares some wedding planning advice. Wedding cake decorator Angelique Najar joins Mariel to make flowers to decorate a wedding cake. Mariel also makes DIY wedding table decorations.
Mariel makes finger foods and beef and mushrooms wrapped in pastry perfect for a wedding. Aysha Hans creates beautiful designs for Mariel with mehndi, aka henna. Mariel also sets a romantic wedding dinner table.
Costa Rican chef Oscar Castro O'Sullivan joins Mariel to make sancocho, a Latin American soup made with pork, Costa Rican rice and beans breakfast, and carbonara, an Italian pasta dish, done Costa Rican style.
For movie night, Mariel makes a chewy cereal treat, garlic butter popcorn, cayenne pepper popcorn, corn dogs, hot dogs for movie night and a popcorn snack with pretzels, nuts and caramel.
Mariel visits the commemorative statue for Javanese in Suriname and meets its artist, Soeki Irodikromok. Mariel and Marlene Saimo cook tofu and rice, soto (chicken soup) and Kecap Sambal (hot sauce).
Mariel hosts a cocktail party for her friends. She makes a grasshopper, a black russian, a cosmopolitan, a frozen margarita and a strawberry daiquiri.
At Nazimul Karim's scotch bonnet pepper field Mariel learns about hot peppers. Ronald Lopez and Mariel make a Trini pepper sauce. In Suriname, she and Marlene Saimo make hot peanut sauce.
Mariel makes a provision-rich oil down. She also prepares coo coo, a Caribbean dish made with cornmeal and ochro. She learns basket weaving and how to craft a leather handbag.