Conch Fritters

If the conch is at all firm, bash it a few times with a rolling pin before chopping - it should be chopped to something close to a mince.

Whisk the flour and baking powder together in a bowl.

Beat the egg with the milk and pour it into the flour, whisking to a thick smooth batter.

Fold in the conch, onion, red pepper, spring onions, scotch bonnet, lime juice, salt and pepper.

The batter should just hold on a spoon. Loosen with a splash more milk if it is stiff.

Heat the oil in a deep heavy pan to 175C, or until a drop of batter rises and sizzles immediately.

Drop in heaped teaspoons of the mixture, six or seven at a time.

Fry for 3-4 minutes, turning once, until deep golden all over.

Lift out with a slotted spoon onto kitchen paper.

Let the oil come back up to temperature between batches.

Serve immediately, with lime wedges.