Rinse then soak the saltfish in cold water overnight. Drain and soak again for 1-2 hours. Drain again. Have a taste and if the saltfish is still quite salty, add enough water to cover then boil for 10 mins. Strain, and remove any bones before breaking up using a fork or pulse a few times in a food processor until flaked/in chunks.

Finely chop the ginger, spring onion, garlic, coriander, parsley, peppers and onion. Add the fish, picked thyme leaves, spring onions, ginger, onion, red pepper, garlic, coriander, and parsley to a large bowl and mix well. Add spices: turmeric, nutmeg, allspice, black pepper, cayenne if using, and lime juice. Mix again.

Tip in the cornflour, baking powder then start adding the plain flour bit by bit, followed by some water until desired consistency is achieved. You want it holding together but not too dry. If in doubt, add less water than more.

Rest mixture for about 20 mins to allow the flavours and batter to come together.

Fill a large pot halfway with vegetable oil, and set over medium heat. Once the oil has reached 170°C, scoop about 1 tbsp of the batter to the pot. Fry on each side/overall for 3-5 minutes until golden brown.

Once fried, drain on kitchen roll then serve! These are great bites to eat with any condiments, try our Scotch Bonnet Chilli Jam.