Marie Mitchell served up tasty Ackee and Saltfish Tart on Sunday Brunch.

The ingredients for the pastry are: 500g plain flour, 1 tbsp ground turmeric, 2 tsp Curry Powder, ¼ tsp all-purpose seasoning, 1 tsp fine sea salt, 150g unsalted butter, 50g shortening, 120ml ice-cold water, 2 tsp cider vinegar, 1 egg, beaten, or 2 tbsp oat milk.

For the filling: 100g saltfish, ½ tbsp olive oil, 1 onion, finely chopped, ¼ Scotch bonnet, deseeded and finely chopped, 3 thyme sprigs, leaves picked, ¾ tsp ground black pepper, 2 tomatoes, diced and 165g drained ackee.

Lime wedges (optional), to serve.

See recipes by Marie in her book titled: Kin: Caribbean Recipes for the Modern Kitchen available from Amazon now.