Spooning with Rosie

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a pinch of granulated sugar

2 × 540g tins of ackee in salt water

You need to soak the saltfish for at least 12 hours. This is very important, as it will clean off all the preserving salt. If you don’t, you will have a seriously parching dinner. Once it has thoroughly soaked, rinse the fish under a running tap and set aside. Heat the coconut oil in a large saucepan on a low flame and fry the cinnamon and nutmeg briefly to release the flavours. Meanwhile, peel and slice the onions into thin strips, and deseed and finely slice the peppers. Add these to the pan, and gently fry for a few minutes to soften. Now cut the bacon into finger-width strips and add to the pan. Sweat for a further few minutes before adding the cayenne pepper, tinned tomatoes, thyme and sugar. Place a lid on the pan and simmer for half an hour, so that the onions are as soft and sweet as they are at Lundies. Now add the rinsed saltfish and simmer for another 5 minutes. Finally, drain and rinse the ackee very carefully, as they break up easily. Add to the saucepan for just long enough for them to warm through, stirring as little as possible.

Coconut Coleslaw

4 large carrots

the same amount of white cabbage as carrots

2 tablespoons groundnut oil

1 lemon or lime

2 tablespoons desiccated coconut