Ingredients

• 1 lime
• 12 medium Scotch bonnet chillies
• stems removed
• roughly chopped
• 15g/½oz coriander leaves
• chopped
• 1½ bulbs garlic
• cloves peeled
• 150ml/5fl oz white wine vinegar
• 1½ heaped tbsp caster sugar
• 1 tbsp American mustard
• 1 small thumb-sized piece fresh root ginger
• peeled and roughly chopped
• ½ unripe (firm to touch) papaya
• peeled
• stone removed
• flesh roughly chopped
• sea salt and freshly ground black pepper
• 360g/12½oz self-raising flour
• sifted
• plus extra for dusting
• generous pinch salt
• 20g/¾oz butter
• at room temperature
• rapeseed oil
• for coating
• groundnut oil
• for deep-frying
• 750g/1lb 10 oz salt cod (or any other saltfish) soaked for 12 hours
• or overnight
• changing the water 5-6 times
• 2 spring onions
• white bulb discarded
• green ends finely chopped
• 2 large vine tomatoes
• seeds removed
• finely chopped
• 1 yellow or orange pepper
• seeds removed
• finely chopped
• 2 tsp finely chopped chives
• 1-2 limes
• juice only
• ½ tbsp extra virgin olive oil
• sea salt and freshly ground black pepper
• 4 heaped tbsp mayonnaise
• 4 garlic cloves
• peeled and crushed
• 2-4 tsp pepper sauce (from above)
• or 1 finely chopped red chilli
• ½ tsp paprika
• 1 ripe avocado
• peeled and stone removed
• thinly sliced

Directions

• For the pepper sauce
• put the lime in a small saucepan and cover with cold salted water. Bring to the boil and cook the lime until soft and tender
• about 15-20 minutes. Set aside to cool.
• In the meantime
• place all the other ingredients
• except the salt and pepper
• into a blender and pulse until smooth.
• Finely chop the lime (keeping the peel on)
• discarding any seeds
• and stir into the other ingredients. Transfer to a sterilised bottle or jam jar
• cover with the lid and leave to ‘develop’ for a minimum of 2 days
• then season to taste with freshly ground pepper and lots of salt. Give the bottle a good shake to distribute the seasoning. Store in the fridge for up to 6 months (don’t worry about any discolouration over time).
• For the fried bakes
• mix the flour and salt in a large bowl then use your fingertips to rub in the butter until it resembles fine breadcrumbs. Gradually add 150-200ml/5-7fl oz water (you may not need to use it all)
• mixing with a spoon
• until a dough forms.
• Tip the dough out onto a lightly floured work surface
• rub your hands with rapeseed oil and knead
• for about a minute or so
• until the dough is smooth. Shape into a ball and pour a drop of oil on to your palm and coat the dough. Cover the dough in cling film and leave it to prove for 30 minutes in a warm place.
• For the buljol butties
• rinse the salt cod
• place in a large saucepan
• cover with fresh water and bring to the boil. Once the water begins to boil
• remove the pan from the heat
• pour away the water
• add fresh cold water and bring to the boil again. As soon as the water starts to boil
• reduce the heat and simmer for about 5-10 minutes
• until the salt cod is cooked through. Drain the salt cod and set aside to cool.
• When the salt cod is cool enough to handle
• finely flake the fish into a bowl
• taking care to discard any pin bones and skin. Gently but thoroughly mix in the remaining ingredients and season to taste with salt and pepper.
• For the fried bakes
• heat the groundnut oil to 180C in a deep-fat fryer. Alternatively
• fill a large
• deep heavy-based saucepan two-thirds full and heat until a small piece of bread turns golden-brown almost immediately after being dropped in the oil. Line a large plate with kitchen paper.
• Return the dough to a floured surface and knead a few more times. Divide the dough into 6 balls and flatten each into a palm sized circle. Use your fingertips to coat the top of each ball with a little rapeseed oil.
• Pop balls of dough into the hot oil 2 or 3 at a time
• depending on the size of your pan. Fry them for about 30 seconds to 1 minute
• then flip them over and cook until they are golden-brown on both sides and puffed up. Remove using a slotted spoon and place onto the lined plate to drain.
• For the aioli
• combine all the ingredients together in a bowl. Season
• to taste
• with salt and pepper.
• To serve
• slice open the fried bakes
• spread liberally with aioli
• stuff with the salt cod mixture
• and top with slices of avocado.