Ackee & Saltfish with Traditional-Style Caribbean Fried Dumplings - Ainsley Harriott

Ingredients

• 450g saltfish or ready-to-use salt cod
• 1 x packet of Ainsley Dumpling Mix* (+120ml chilled water & oil for deep frying)
• 2 tbsp vegetable oil
• 1 red pepper, deseeded and roughly chopped
• 1 green pepper, deseeded and roughly chopped
• 1 clove of garlic, minced
• 4 spring onion, chopped
• 2 sprigs of thyme, leaves picked
• ¼ -½ Scotch bonnet chilli pepper (adjust according to taste)
• 4 tomatoes, skinned, cut into thin wedges
• 1 x 450g tin of ackee, drained
• 1 tbsp chopped fresh parsley
• freshly ground black pepper
• Ainsley Hot Pepper Sauce*, to serve