Makes: 4


300g skinless, boneless salt cod
200ml KTC sunflower oil
4 spring onions, green ends only, finely sliced
1 large onion, finely chopped
1 red pepper cored, deseeded and finely chopped
1 scotch bonnet chilli (deseed if you want less heat)
thumb sized root ginger, roughly chopped
2 tsp Sea Isle Dried Thyme
1 clove garlic, crushed
3 tbsp tomato ketchup
2 tsp Sea Isle Mixed Spice
ground black pepper to taste
2 x 280g tins Sea Isle Ackee drained and rinsed to remove all salt


  1. Rinse the salt cod in warm water to dissolve the salt, then put in a pan and cover with warm water. Bring it to the boil and simmer for 5 minutes until salt is dissolved.
  2. Heat the oil in a large casserole, add the vegetables, garlic, chilli, ginger and cover and cook gently for around 10 minutes. Add the ketchup, mixed spice and thyme and cook for 5 minutes.
  3. Heat the remaining oil in a frying pan and add the salt cod and cook for 5 minutes, then turn and cook the other side.
  4. Drain 6 tbsp of oil and juices from the vegetables. Remove the salt cod from the pan, break into chunks and add to the vegetables in the casserole.
  5. Season with black pepper and add the drained ackee. Cover, but leave a little gap with the lid in case you need to pour off any liquid, as it should not be runny. Leave to cook for about 5 minutes until the ackee is tender and then it’s ready to serve.