Juliana Ackee in Brine

Ackee in brine, ready to drain and cook — the same soft, buttery fruit at the centre of Jamaica's national dish. Stir it into ackee and saltfish with flaked salt cod, onion and scotch bonnet, or cook it up with callaloo, tomato and sweet pepper for a lighter plate. Because it's already tender, add it at the end and fold it in gently so it holds its shape.