Ingredients

• 500ml/17½fl oz semi-skimmed milk
• ½ cinnamon stick
• 1 vanilla pod
• casing only
• 4 x 150g/5oz natural smoked haddock fillets
• boneless
• 110ml/4fl oz extra virgin rapeseed oil
• 2 garlic cloves
• grated
• 1 tsp fresh thyme leaves
• finely chopped
• ½ tsp black peppercorns
• cracked
• 1 tsp allspice berries
• cracked
• 1 bunch spring onions
• finely sliced
• 2 red peppers
• finely sliced
• 2 yellow peppers
• finely sliced
• 1 tsp chilli jam
• preferably made with scotch bonnet chillies
• 5 plum tomatoes
• peeled and roughly chopped
• about 150ml/5fl oz fish stock
• if needed
• 1 x 425g/15oz canned ackee
• drained and rinsed well
• 500g/1lb 2oz callaloo
• washed and dried

Directions

• For the smoked haddock
• place a deep heavy-based frying pan onto a medium heat
• add the milk
• cinnamon and vanilla pod and bring to a simmer.
• Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm.
• For the ackee
• heat a large pan until medium hot
• add three-quarters of the rapeseed oil and gently heat. Add the garlic
• thyme
• peppercorns and allspice berries and fry for 30 seconds.
• Add the spring onions
• peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes.
• Add the chopped tomatoes
• and fish stock if the mixture seems dry.
• Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo.
• For the callaloo
• heat the remaining oil in a frying pan
• add the callaloo and cook for 1-2 minutes
• or until just wilted.
• To serve
• spoon the ackee onto each of four plates
• top with the smoked haddock and pile some callaloo alongside.