Ingredients

• 1 red pepper
• deseeded and thinly sliced
• 1 green pepper
• deseeded and thinly sliced
• 1 onion
• thinly sliced
• 2 sprigs fresh thyme
• leaves picked
• 2 garlic cloves
• thinly sliced
• ¼ Scotch bonnet chilli
• deseeded and finely chopped
• 2 tbsp olive oil
• 100ml/3½fl oz white wine vinegar
• 50g/1¾oz caster sugar
• 1 tbsp vegetable oil
• 2 onions
• thinly sliced
• 3 tbsp finely crushed garlic
• pinch thyme leaves
• 1 tsp finely chopped Scotch bonnet chilli
• ½ green pepper
• finely chopped
• ½ red pepper
• finely chopped
• 1 tomato
• finely chopped
• 240g/8¾oz boiled salt cod
• broken into flakes
• 200g/7oz tinned ackee
• drained and left whole
• 500g/1lb 2oz potatoes
• peeled and grated
• 500g/1lb 2oz plantain
• peeled and grated
• ½ onion
• grated
• 70g/2½oz unsalted butter
• salt and freshly ground black pepper
• 2 free-range eggs
• 1 avocado
• destoned
• peeled and sliced

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Put the peppers
• onions
• thyme
• garlic
• chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes.
• Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle until cool.
• Meanwhile
• for the ackee and saltfish
• heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. Stir through the saltfish and then add the ackee
• turning it very gently through the mixture.
• For the plantain and potato röstis
• fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato
• plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook
• using the back of a spoon to push down to form the mixture into a condensed cake
• for 4–5 minutes on each side
• or until golden brown.
• Meanwhile
• boil the eggs for 6–7 minutes until soft-boiled. Put imemdiately into cold water and when slightly cooled
• peel and slice in half.
• To serve
• put the röstis onto serving plates and top with the ackee and saltfish. Scatter over the peppers and onions
• egg and avocado and serve.