Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.

Repeat this process until you’re happy with the saltiness when tasted.

We recommend to boil the fish three times in total for a perfect balance of salt in the fish.

Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.

Now you’ll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat.

Once the oil is sizzling hot, turn the heat down to low-medium.

Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.

Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.

Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes.

These ingredients help to bring a heat balance, so it’s not too spicy.

Now you’ll need to add in your ackee and dash in a little more black pepper.

Fold in the ackee; the ackee is soft so it’s important to fold it in very gently – nobody likes mushy ackee.

Once folded in, simmer for 3-5 minutes before serving.