Mica Paris used her Jamaican skills to team mild ackee fruit with dried salted cod fish
1. Soak the salt fish over night in cold water. Rinse thoroughly. Heat some extra virgin oil and real butter on a medium heat and then gently fry for until fish is tender (do not allow the fish to turn brown). Add the diced pork (bacon) until crisp and brown. Add the onions, peppers, thyme and tomatoes. Fry for about 2-3 minutes before lowering the heat and simmering for another 5 minutes.
2. Drain the juice off the ackees and add them to the fish. Sprinkle with black pepper and season to taste before simmering for a further 5 minutes. Serve hot with a sprinkling of parsley. Peel and slice the plantain into eight and half the lengths. Fry gently in olive oil until golden.
3. Place 3 or 4 plantain on a medium-sized plate, with the cooked Ackee and Salt-fish on top. Garnish with pineapple chunks.
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