Salt fish and bake recipe
 Enjoy a Caribbean treat of spiced salt fish stuffed inside slightly sweet bread rolls for a taste of seaside sunshine. 250g/9oz plain flour 15g/½oz baking powder 4 tsp caster sugar ½ tsp salt 60g/2½oz unsalted butter 150–180ml/5–6fl oz warm water 250g/9oz plain flour 15g/½oz baking powder 4 tsp caster sugar ½ tsp salt 60g/2½oz unsalted butter 150–180ml/5–6fl oz warm water 2 tbsp vegetable oil1 onion, diced 3 garlic cloves, minced 1 green pepper, diced ¼ Scotch bonnet chilli, chopped 1 tsp chopped fresh thyme 500g/1lb 2oz shop-bought salt cod, soaked overnight and flaked1 ripe beef tomato, chopped 1 tsp smoked paprika 4 spring onions, choppedblack pepper 2 tbsp vegetable oil 1 onion, diced 3 garlic cloves, minced 1 green pepper, diced ¼ Scotch bonnet chilli, chopped 1 tsp chopped fresh thyme 500g/1lb 2oz shop-bought salt cod, soaked overnight and flaked 1 ripe beef tomato, chopped 1 tsp smoked paprika 4 spring onions, chopped black pepper Caribbean hot sauce Caribbean hot sauce Method To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl.Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside. To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. To make the bread, add all the dry ingredients to the bowl of a stand mixer. Combine using a dough hook, gradually adding the butter. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl. Add the water and continue to mix to form a dough. Knead on medium speed in the mixer for about 5 minutes, then remove the dough and allow to rest for 20 minutes, covered in the bowl. Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to 200C/180C Fan/Gas 6. Alternatively, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. Roll the dough into balls (8 in total) then flatten into 2.5cm/1in thick rounds. Bake for 15–20 minutes or deep fry for 6–9 minutes, until golden brown. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. To make the salt fish, heat the oil in a saucepan and add the onions, garlic, pepper, chilli and thyme. Sweat gently for 10 minutes until soft. Add the salt cod, tomato and paprika and cook for 5 minutes, then stir in the spring onions and continue to cook for another 5 minutes. Taste and season with black pepper. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside. Stuff the salt fish inside the bakes and serve with Caribbean hot sauce alongside.