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For International Week, Woman to Woman is celebrating all things culinary! Maria spoke to chef Shirley Marie, from Julie's Kitchen, which specialises in Mauritian food. She gave us her favourite recipes for you to enjoy.

Pumpkin Fricassee

Ingredients: 1kg pumpkin // 10 onions // garlic // 2 bunches thyme // 200g mustard seeds // curry leaves // chopped parsley // oil // salt & pepper

Method: Peel and chop the pumpkin. Roast the mustard seeds and mix together. Add the crushed garlic, some of the chopped parley and the curry leaves. cover and cook over a medium heat for 15 mins, add a little water if the pumpkin sticks.

Vegetable Pickle

Ingredients: 1kg carrots // 1kg french beans // 1kg cabbage // 500g onions // garlic // 50g chillies // 500g mustard seeds // 250g saffron // oil // vinegar // salt

Method: Chop the carrots, french beans and cabbage very thinly. Plunge the vegetables for a minute in boiling water, drain and dry them. Heat the oil and fry the onions. Add the garlic and mustard seeds together, then the saffron, vinegar and salt. Add the vegetables to the sauce. Stir fry for 2 minutes.

Chicken Curry a la Grand-Mere

Ingredients: Chicken // tomatoes // curry leaves // onions // garlic // saffon (soaked in warm water) // curry powder // thyme // parsley // oil // salt & pepper

Method: Cut the chicken and fry. Fry the sliced onions in the oil. Add the chopped tomatoes, ground spices & curry leaves. Add the thyme, chopped parley and stir. Add the curry powder and saffron - continue to stir. Add the fried chicken and cook for a further 5/10 minutes. Season with salt and pepper.

Coconut Chutney

Ingredients: 2 coconuts (shelled) // 50g tamerind pulp // 20g green chillies // bunch of mint

Method: Cut coconut and blend with the other ingredients. Add a few drops of water when needed. The chutney should be cream in texture.

Fish Fillets in a Creole Red Sauce

Ingredients:Snappers // oil // tomatoes // onions // garlic // ginger // thyme // parsley // salt & pepper

Method: Season and fry the fish. Heat the oil and fry the sliced onions. Add the ginger and garlic. Fry for 1 minute, stirring constantly. Add the chopped tomatoes, thyme and parsley. Season with salt and pepper. Add the fried fish.

Fritters

Ingredients: 1kg dhal // 10 shallots // garlic // 500g chillies // coriander // 500g ground cumin // oil // salt & pepper

Method: Wash the dhal and soak in cold water for 5 hours. Drain and grind the dhal. Crush the garlic; chop the shallots and coriander. Slice the chillies. Combine all the ingredients together and season with salt. Make into small balls and fry.