110ml/4fl oz extra virgin rapeseed oil
2 garlic cloves, grated
1 tsp fresh thyme leaves, finely chopped
½ tsp black peppercorns, cracked
1 tsp allspice berries, cracked
1 bunch spring onions, finely sliced
2 red peppers, finely sliced
2 yellow peppers, finely sliced
1 tsp chilli jam, preferably made with scotch bonnet chillies
5 plum tomatoes, peeled and roughly chopped
about 150ml/5fl oz fish stock, if needed
1 x 425g/15oz canned ackee, drained and rinsed well
500g/1lb 2oz callaloo, washed and dried
For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer.
Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm.
For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds.
Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes.
Add the chopped tomatoes, and fish stock if the mixture seems dry.
Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo.
For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted.
To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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