Saltfish and Ackee

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the saltfish, soak the salt cod overnight, changing the water a couple of times.
2. 2DrainDrain, then put the cod in a large pan of fresh water and let come to a boil. Drain again, add fresh water and turn up the heat until boils again.
3. 3SimmerSimmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.
4. 4For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
5. 5Wrap the mixture in clingfilm and leave in the fridge to rest.
6. 6Open the can of ackee, tip into a colander and drain and rinse, then put to one side.
7. 7Heat a tablespoon of olive oil in a pan and cook the onion until softened but not brown.
8. 8Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
9. 9Add the chopped tomatoes, then the salt cod and stir until everything is combined. Lastly fold in the ackee very gently and leave to simmer until ready to serve.
10. 10When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
11. 11ShapeShape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.).
12. 12ServeTip into a colander and drain the dumplings on kitchen paper and serve with the saltfish and ackee.