Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
We have lost the habit of eating saltfish, although stockfish was one of the great staples of our diet in the days before refrigeration. I thought this up on a recent trip to Barbados where saltfish remains one of the mainstays of the island food supply, as it has been since the slave days of the eighteenth century. Saltfish must be well soaked – 24 hours in cold water changed at regular intervals is about right. The idea of using red peppers in tapenade I learnt from that hero of late twen
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe