Meat

250g of finest quality skinless and boneless Pollock salted fish.

Salted fish is a great store cupboard basic. It needs to be soaked overnight or boiled and drained before use to dehydrate it.

Here’s a recipe to get you started:

• 2 tablespoons coconut oil or ghee
• 1 cup onions, shallots or spring onions
• 3 sprigs fresh thyme (leaves removed)
• 1 large clove garlic (crushed)
• 1 cup tomatoes (diced)
• Hot pepper sauce to taste
• 8oz (250g) desalted salt fish (broken into small pieces or shredded)

Fry everything together, adding the fish last. Serve with cauliflower rice or add it to the pan for a risotto style of meal.