Juliana Dinnall

We are currently in the season of Passover 2025 and for many people this is a time of, reflecting, pondering, and celebrating what God has done. Specifically for followers of Jesus Christ (Christians) the Passover season is a time for celebrating the work of the cross and Jesus as the Passover lamb.

The narrative of the first Passover is told in the book of Exodus chapter 12. The chapter outlines what took place the night before the Israelites were set free from slavery in Egypt. On that night God instructed the Israelites to choose a lamb without spot or blemish for a sacrifice. God gave specific instructions on how the lamb was to be killed, cooked, and eaten. Most importantly God instructed that the blood from the lamb was to be used to mark the doorposts of the homes of the Israelites.  The blood was a sign for God to “passover”. God declared in Exodus12 v13.…….”and when I see the blood, I will pass over you”.…… The lambs blood protected those in the house from the final plague that God decreed over Egypt, the death of the first born.  As New Testament believers, we believe that the original Passover was a prophetic foreshadowing of Jesus Christ and the work of the cross.

Throughout scripture we see Jesus being referred to as the Lamb of God with one of the most well-known references found in John 1:29. As John the Baptist saw Jesus walking towards him, he Boldy proclaimed, “Behold, the Lamb of God who takes away the sin of the world!” With this announcement the purpose of Jesus coming into the world was declared.

In the Gospels of Matthew, Mark, Luke, and John, the powerful story is told of how Jesus was crucified on the cross, His blood shed to take away our sins so we could be reconciled to back to God. We read how He died, but on the third day He rose again, defeating death and the grave once and for all. Hallelujah!

Notably the timing of when Jesus was crucified is significant as He was crucified during the time of Passover.  

In writing to the Corinthians, the Apostle Paul refers to Jesus as “our Passover lamb’ (1 Corinthians 5:7) As Christians, we understand that just as the original Passover lamb was sacrificed with its blood used as a sign to save the Israelites from death so too the blood of Jesus was shed to save us from sin, death, and eternal separation from God. Through His death on the cross, Jesus was the sacrificial lamb. Because of Jesus, we have hope, forgiveness, and the promise of eternal life with him. Hallelujah! this is the greatest act of love the world has ever known and it gives us every reason to rejoice and celebrate.

To celebrate means to recognise a significant occasion by doing something meaningful to mark it. Often celebrating involves several people coming together and participating in an activity. Across many cultures, one of the most common ways to celebrate is through people coming together and sharing a meal.

During this Passover season let us take the opportunity to gather and have fellowship with others through corporate worship services. Invite others and to partake in a meal with you and together celebrate Jesus and the finished work of the cross. Need some recipe inspiration for a meal to celebrate? Here are a few meal ideas. Inspired by food produce from the Holy Land.

Blessings in Christ.

If you wish to explore further the meaning of Jesus being our Passover Lamb a detailed exploration  can be found by clicking on this link WWMF Roundtable Bible Study #9 Here you will find the Round Table discussion on the book of Exodus chapter 12 led by Pastor Dennis Greenidge and Pastor Rosemary Taylor.

Oven Roasted Tilapia Fish garnished with olives.

Ingredients

I medium sized tilapia fish

2 tlbs of fish seasoning or a seasoning of your own choice. E.g all-purpose seasoning.

1 tlbs of olive oil

½ of a lemon

Olives and tomatoes and to garnish

Method

• Pre heat the oven to 175 degrees Celsius.
• Wash and pat dry the fish.
• Mix the seasoning, olive oil and juice from the lemon.
• Rub the mixture of the fish.
• Place the fish in an oven proof dish.  
• Place in the oven for approx. 20minues. Tips from cooks says that the Tilipa is cooked when the flakes easily on the fork.
• Garnish with olives and tomatoes

The fish can be served with boiled or roasted potatoes or a simple side salad. Enjoy.

Pomegranate Salad

Ingredients

1 x packet pre prepared Italian mixed salad leaves.

Pomegranate seeds from one pomegranate fruit

100g of Feta cheese or according to your taste

1tlbs of Olive oil

1tlbs Balsamic vinegar

Method

Dressing

• Mix the olive oil and balsamic vinegar in a small bowl / cup. More oil or balsamic vinegar can be added according to your taste.

Salad

• Wash and pat dry your salad leaves.
• Layer the salad leaves on a large plate or serving platter.
• Layer the Pomegranate seeds over the salad leaves
• Crumble feta cheese over the salad and pomegranate .
• Drizzle the dressing over the salad and voilà it’s ready to serve.

Fig Salad

Ingredients

1 x packet spinach leaves

100g of Feta cheese

1tlbs of Olive oil

1/2 a red onion

1tlbs balsamic vinegar

Method

Salad

• Wash and pat dry your Spinach leaves.
• Layer the spinach leaves on a large plate or serving platter.
• Cut Figs in quarters and place on top of the salad leaves.
• Crumble feta cheese over the salad (if you wish you can cube the feta).

Dressing

• Mix the olive oil and balsamic vinegar in a small bowl / cup. More oil or balsamic vinegar can be added according to your taste.
• Drizzle the dressing over the salad and voilà it’s ready to serve.

Oven Roasted Leg of Lamb

Ingredients

1 leg of lamb (size will depend on how many people you will serving) the lamb in the picture is 2kg

I or 2 tlbs of lamb seasoning

2tlbs of olive oil

2 small bunches of rosemary

4 to 5 gloves of garlic

Method

• Pre heat your oven according to the cooking instructions on the packaging.
• Wash your lamb and pat dry. 
• Make 4 to 5 small incisions. Place 1 garlic glove in each incision.
• Mix olive oil and lamb seasoning together and rub all over the meat.
• Place the sprigs of rosemary on top of the meat.
• Place in an oven proof dish.
• Cook the meat according to packet instructions.

The lamb can be served with potatoes, vegetables and gravy or traditional Caribbean Rice and Peas or West African Jollof Rice.

As alternative lamb cutlets can be used. Enjoy.

On Sunday 30^th March 2025 Mother’s Day will be marked in England. As we celebrate motherhood during this time let us take a moment to reflect and celebrate our spiritual church mothers.

To summarise church mother is a seasoned woman of God, a disciple of Jesus Christ. She is senior in age, by God’s grace she is a Proverbs 31 women exemplified. She is a woman who walks in the power, knowledge, and the wisdom of God, she is well respected and a pillar of her local church.

A church mother not only stands in the gap for her biological family, but she also stands in the gap for her spiritual sons and daughters. She prays for them and offers them ongoing words of encouragement with practical and spiritual issues of life. A church mother will stand and testify continually about the goodness of her Lord and Saviour Jesus Christ both in good and bad times. Hearing her testify about God’s goodness will leave you encouraged.

Within scripture as believers, we are encouraged to be in community (fellowship) with each other and we are admonished to encourage one another.

“And let us consider one another in order to stir up love and good works, not forsaking the assembling of ourselves together, as is the manner of some, but exhorting one another, and so much the more as you see the Day approaching. (Hebrews 10:24 -25 New King James)

Church mothers know the importance of community and encouraging others.  

Historically in Caribbean fellowships church mothers were known collectively as Mothers of Zion. We don’t hear the term much now, but the mothers in Zion were the women who “travailed” in prayer crying out to God over issues that broke His heart until breakthrough came. Respectfully and affectionately a church mother is called Mother, followed by her surname.

Within our local fellowship we are so blessed and privileged to have Mother Greenidge at the helm as a beautiful example of a church mother. Mother Greenidge along with some of her peers in our fellowship are the original church mothers. Over the years they did not forsake gathering, travailing in prayer, encouraging believers and non-believers in their sphere of influence to know Jesus and trust him no matter what. They are the women that laid a foundation of faith that many have walked in to. What a rich legacy!

Many of us have been encouraged by a Church Mother whether they are in our local fellowship or connected to us in another area of life.  With this in mind, to our beloved church mothers locally and across the world, we want to say a big thank you for the support and encouragement that you have given and continue to give to the household of faith. “May the Lord Bless you and keep you; the Lord make his face shine on you and be gracious to you; the Lord turn his face to you and give you peace (Numbers 6 24-26 New King James)

Church Family let us be encouraged by the foundation that our church mothers have laid. As they have encouraged us may we in turn encourage them and lift them up continually in prayer in Jesus name.

Happy Mother’s Day.

For a child is born to us, a son is given to us. The government will rest on his shoulders, and he will be called Wonderful Counsellor, Mighty God, Everlasting Father, Prince of Peace. (Isaiah 9 v 6 New Living Translation (NLT)

Christmas season is once again upon us and as Christians we take time to remember, reflect and celebrate the fact that our Lord and Saviour Jesus Christ was born into this world with the mandate to reconcile man to God ultimately through his death and resurrection.

In remembering the birth of Jesus, we are reminded of the hope that was brought to many with his birth. That hope has remained and has been extended through the corridors of time. As Christians we hold unto the biblical definition of hope. “The sure and confident expectation of receiving what God has promised us in the future” We are able to celebrate that because of Jesus, we have life and a hope both now and in the future.

“All praise to God, the Father of Our Lord Jesus Christ. It is by his great mercy that we have been born again because God raised Jesus Christ from the dead. Now we live in great expectation” 1Peter 1v 3 (NLT).

It is wonderful to know that as born-again believers we have the hope Jesus gives. What could be more wonderful than sharing and talking about the hope we have in Jesus Christ with our family, friends, and acquaintances. A great opportunity is over a meal, so over this Christmas and new year season let us take the opportunity to invite people to partake in a meal and share with them the hope with have in Jesus.

Need some recipe inspiration? Here are a few recipes inspired by some of the cultural backgrounds of members of our local fellowship. Need some healthier recipe inspiration have a look at our Heathy Eating Series. Bon Appetite. 

Recipe (Disclaimer – There are a variety of ways that each of these dishes can be cooked. These recipes are intended as a guideline. Please feel free to add or take away ingredients in accordance with individual taste preference or dietary needs.

Barbados – Caribbean Islands // Christmas Glazed Ham

England // Sunday Roast. Rosemary and Garlic Roast Chicken

Plantain Stuffing

Guyana // Vegetarian Cook Up Rice

Jamaica // Ackee and Saltfish

West Africa // Jollof Rice

Jollof rice aka Jollof, is a rice dish from West Africa. Jollof is traditionally made with long grain rice, tomatoes, scotch bonnet pepper, onion, and spices. How Jollof is prepared varies across different regions. Jollof rice is a welcomed dish at many celebrations Christmas being one of them.

Ingredients

• 400g x 2 cups long grain or basmati rice
• x2 two tins 400g chopped tomatoes.
• 3 tbsp tomato purée.
• 1 red pepper.
• 1 scotch bonnet chilli
• 1 onion.
• 3 maggie cubes
• I chicken or vegetable stock cube.
• 1 tbsp vegetable oil.
• A couple of sprigs of fresh thyme.
• 2 bay leaves. (optional)
• 1 tbsp curry powder. (optional)

Method

• Blend the pepper, onion, tomatoes, and scotch bonnet to a smooth paste.
• Heat the oil in a medium sized pan add the blended tomato paste along with the curry powder thyme sprigs and bay leaves, maggie cubes and stock cube of choice. Cook on a medium heat for 15 minutes stirring occasionally.
• While your tomato base Is simmering put the rice into a bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
• Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) cook for approximately 20 mins or until rice is soft.

Jollof dish can be served with roast chicken or a protein of your choice. 

Ackee and salt fish is the national dish of Jamaica. It is made with salted codfish and the national fruit ackee. Traditionally the dish is served for breakfast on Christmas morning although it is eaten all year round.

Ingredients

• 1packet boneless salted cod.
• 2 tbsp vegetable oil.
• 1 medium onion finely chopped.
• 4 gloves garlic finely chopped.
• 3 spring thinly sliced.
• 1 scotch bonnet pepper, deseeded and finely chopped (you can half his dependent on taste
• A few sprigs of thyme. 
• ¼ tsp of black pepper or add according to your desired taste.
• 1 tsp ground pimento (allspice).
• ½ red pepper deseeded and finely chopped.
• ½ green pepper deseeded and finely chopped.
• 1 large tomato, chopped.
• 1 can ackee, drained.

Method

1. Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain, and add fresh cold water to cover.
2. Repeat this process until you’re happy with the saltiness when tasted; approximately boil the fish three times in total to get a good balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
3. In a medium to large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
4. Add the salted cod, put in black pepper, thyme, and pimento, then mix it together and cook down for around 3 minutes.
5. Next, add in the red and green bell peppers, along with your tomato. Mix and cook -3 minutes. These ingredients help to bring a heat balance, so it’s not too spicy.
6. Gently stir in the ackee; the ackee is soft so it’s important to stir it in gently so the ackee does not “mash”.
7. Once stirred in, simmer for 3-5 minutes before serving.

Ackee and saltfish when eaten for breakfast can be severed with several sides such as fried /boiled dumpling, callaloo, breadfruit, boiled banana, or hard dough bread.