Ackee and Saltfish

Ingredients:
60g salt fish (remove bones) - soaked 24hrs in cold water, then cooked off

400g drained tin ackee

1 red pepper

1 yellow pepper

2 tomatoes

1 tsp of vegetable oil

4 large Onions

1 medium Onion, diced

1 garlic clove, peeled and crushed

1 avocado Pear, peeled and sliced

2 tsp of Olive Oil

1 pinch of chopped fresh thyme

1 tbs 'Every Day' West Indian seasoning

To Garnish:
bay leaves, sprigs of thyme, chopped chives

To Cook:
Rinse the ackee carefully under slow running cold water, taking care not to crush any. De-seed and roughly chop the peppers and cut the tomatoes into quarters.

Heat the vegetable oil in a wok or heavy pan. Fry spring onions, sliced onions and peppers for five minutes until soft. Place the tomatoes and garlic in the pan and stir fry for a further five minutes.

Carefully fold in the ackee and salt cod.

When you've completed the folding, spoon the ingredients into the centre of a large white plate and arrange the tomato slices around the edge.

Drizzle with olive oil and season with the thyme and ground black pepper. Place a black olive in the centre.