Saltfish and Ackee

1. For the saltfish, soak the salt cod overnight, changing the water a couple of times.
2. Drain, put the cod in a large pan of fresh water and bring to the boil. Drain again, cover with fresh water, and bring back to the boil.
3. Simmer for about five minutes, until cooked through, then drain and flake into large pieces, discarding any skin or bones.
4. For the dumplings, mix the flour and suet with a pinch of salt and 250ml water to make a dough. Wrap in clingfilm and rest in the fridge.
5. Open the can of ackee, drain, rinse and set aside.
6. Heat a tablespoon of olive oil in a pan and fry the onion until softened but not browned.
7. Add the spices, seasoning, pepper sauce and sliced peppers and fry until the peppers are tender.
8. Stir in the chopped tomatoes, then the salt cod, and combine. Last of all, fold in the ackee very gently and leave to simmer until you're ready to serve.
9. When you're nearly ready to eat, heat about 1cm of vegetable oil in a frying pan until just smoking. Shape the dumpling mix into plum-sized balls and shallow-fry until golden brown, taking care, as hot oil is dangerous. Drain on kitchen paper and serve with the saltfish and ackee.

Tips from the ZestyPlate Kitchen

• Soak the salt cod overnight in fresh water, changing it, then boil to draw out the salt.
• Fold the ackee in very gently at the very end, as it falls apart easily.
• Taste before reaching for the salt, since the cod usually brings plenty of its own.
• Fry the dumplings to a deep golden and bring everything to the table while it's hot.