Step 1: For the saltfish, soak the salt cod overnight, changing the water a couple of times.

Step 2: Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.

Step 3: Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.

Step 4: For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.

Step 5: Wrap the mixture in clingfilm and leave in the fridge to rest.

Step 6: Open the can of ackee, drain and rinse, then set aside.

Step 7: Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.

Step 8: Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.

Step 9: Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.

Step 10: When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.

Step 11: Shape 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.)

Step 12: Drain the dumplings on kitchen paper and serve with the saltfish and ackee.