Charita Jones believes that food comes from within but, despite satisfying the taste buds of thousands of hungry clients, she needed help. TV celebrity chef Gordon Ramsay walked into her life and his experience and her passion turned her Brighton-based business around. Ramsay loved her, her food and her restaurant, but hated the way she ran the business.

However, the straight-talking Scot gave her the advice which has made her restaurant a stunning success.
Her outgoing personality has also made her a popular guest on top TV shows and the woman nicknamed Momma Cherri features regularly on Saturday Kitchen and Daily Cooks. It's not surprising, therefore, that she has put pen to paper and published a mouthwatering debut cookbook which is set to broadcast her food to a new audience. They are bound to be impressed.

Many recipes call for her special Cajun seasoning but that's not a drawback. She provides a step-by-step recipe to do it yourself but, if you're too busy, you can order it on line. "Homemade is always best," according to the larger-than-life personality. The book - Momma Cherri's Soul in a Bowl, Absolute Press £20 - released on June 11 is a collection of her recipes.

So, what is the origin of soul food. It gains its roots from the deep American south, where food rations to slaves consisted of corn, bacon or salt port, molasses, flour, seasonal fruits and vegetables. Slaves knew how to use everthing. Nothing was taken for granted. Stale bread was turned into stuffing or bread and butter pudding and old fruits were used in drinks or desserts. Leftover fish was transformed into croquets but soul food was so good that it travelled well. Now, restaurants are in every African-American community, especially in cities with large Black populations.

Momma Cherri's book is timely as the bi-centenary of the abolition of slavery this year and the now famous cook said: "Soul food comes from within. The essence of soul food is sharing what you have. Soul in a Bowl is to soul food what tapas and dim  sung are to Spanish and Chinese food. "Nothing is wasted in soul food. If the master ate the leg of pork, the slaves enjoyed a succulent pig's foot and the delicious innards of the pig."

The book celebrates hearty food, spicy flavours and sweet indulgences. Of course, there are classics like Jambalaya, BBQ ribs, southern-fried chicken, sweet potatoes and black eyed peas. Breakfast, salad's, fish, meat, vegetables and baking are covered and she also provides hints and tips.

Momma Cherrri urges you to experiment. I have and I can't wait to get back to the cooker to try another recipe.