Ackee and Saltfish

Soak the salt cod in plenty of cold water for at least 12 hours, changing the water three times.

Drain it, put it in a pan of fresh water, bring to the boil and simmer for 15 minutes.

Drain and leave until it is cool enough to handle.

Remove any skin and bones and flake the flesh into large pieces.

Taste a piece. If it is still aggressively salty, cover with fresh boiling water for 10 minutes and drain again.

Heat the oil in a wide frying pan over medium heat.

Cook the onion and red pepper for 8 minutes, until soft.

Add the spring onions, garlic, thyme, tomato and scotch bonnet and cook for 3 minutes.

Add the flaked fish and the black pepper and cook for 3 minutes more, turning it through.

Tip in the ackee and fold it through with two or three movements only, using a spatula rather than a spoon.

Warm it through for 2 minutes without stirring again.

Taste for salt, which it will probably not need, and serve.