Fish cakes will taste better than at a fish and chip shop if you follow my Caribbean twist

The UK is known for being a melting pot of cultures and ethnicities, and this is reflected in the food eaten and shared. The most beautiful part of being born here is seeing how dishes from different cultures are remade, blended and combined. When ordering Chinese food, you can get salt and pepper chips, Chicken tikka masala is a national treasure, and even the Beef Wellington is based on a French classic.

In honour of Black History Month, I wanted to share my Caribbean family's recipe for a popular British food found in many fish and chip shops: fish cakes. This dish can be either served as a snack or a main meal. It boasts a mild flavour and is often enjoyed with a tangy tartar sauce, but with my Caribbean twist, this dish will be more flavourful with a spicy kick.

Caribbean fish cakes, also known as saltfish fritters, are not made with potato, nor do they have a breadcrumb coating, but rather use flour for a crunchier coating. Traditional fish cakes are quite uniform in shape, but with these fritters, you'll make a unique shape each time.

This recipe is simple, easy, and extremely delicious. Find out how to make Caribbean-style fish cakes below, or click here to discover how to make Salmon fishcakes tastier by ditching potatoes for one "unusual" ingredient.

How to make fish cakes

Ingredients

• Two packets of Cawoods Dry Salted Skinless & Boneless Saltfish 200g (found in Sainsbury's, Asda, and Ocado)
• One scotch bonnet
• One cup of plain flour
• One teaspoon of baking powder
• Half a cup of water
• A few sprigs of fresh thyme
• Three spring onions chopped
• A pinch of salt
• A teaspoon of dried oregano
• Black pepper to taste
• A teaspoon of garlic powder (optional)
• One tomato (optional)
• Oil for frying

Method

To begin with, boil the Saltfish in a pot of water for about 30-40 minutes until tender. Beware that Saltfish has its name for a reason!

Some people like to soak the fish overnight in water to remove some of the saltiness, but after cooking, I poured off the boiling water once the fish was done and let it sit in a bath of cold water for 10-20 minutes.

If you are not keen on using Saltfish, you can substitute with a different flaky fish, but results may vary. While your fish is soaking, chop your veggies and begin heating your pan with oil. There should be enough oil for the fish cakes to be almost deep-fried.

Next, pour in the flour, baking soda, and seasoning (remember to add a very small pinch of salt). Mix in the half cup of water until it makes a thick paste.

Drain the water from your fish and start breaking it into small flaky pieces with your fork. Then, combine the fish with the flour mixture along with the chopped vegetables and combine thoroughly.

When the oil is hot and begins to pop, scoop a tablespoon of the mixture and drop it into the pan. Cook for five minutes until it's golden brown on each side.

There you have it! Simple yet tasty fish cakes with a Caribbean twist.

If you're interested in more Caribbean recipes, scroll down to discover my family's secrets to the best coleslaw, how to make macaroni (cheese) pie, and the tastiest Guinness drink you'll ever have.

My coleslaw tastes better than anything from a supermarket thanks to 1 ingredient

This ingredient list serves a big bowl for around ten people. I advise splitting the measurements in half if you are serving a smaller group.

Ingredients

• One medium cabbage
• Two large carrots
• Two large onions
• Mayonnaise (to your taste, I prefer a more dryer coleslaw than a very wet one and it's crunchier)
• Salt and pepper to taste
• Secret ingredient: Three tablespoons of brown sugar

Method

Grate the onions as finely as possible-wearing gloves helps prevent the smell from sticking to your hands. Combine the onions with the cabbage and carrots, mixing thoroughly. Add mayonnaise to your preferred texture; a lighter amount keeps it crunchy, while more mayo creates a creamier coleslaw.

Season with salt and pepper, then stir in three tablespoons of brown sugar. This simple addition enhances the flavour of the vegetables and gives the dish a subtle sweetness and extra crunch.

Mac and cheese will have much more flavour if you add my nan's 2 secret ingredients

Note: I have a large family, and these measurements will make a full medium-sized baking tray and a half worth of mac and cheese. Please reduce the measurements for a smaller serving.

Ingredients

• 1kg bag of macaroni shells
• Two bags of 200g four cheese mix blend (shredded)
• One 240g bag of red Leicester
• Two 400g Dolmio white lasagne sauce (my ultimate lazy cheat for white sauce)
• Six tablespoons of ketchup
• Three tablespoons of brown sauce
• Three tablespoons of garlic paste
• Three tablespoons of paprika
• Salt and pepper to taste
• Oregano - optional for topping
• Parmesan - optional for extra cheese

Method

Begin by boiling a large pot of salted water and cooking the pasta shells for about 25 minutes, until soft but not mushy. Drain well and return the pasta to the hot pot.

While still hot, mix in a full bag of four-cheese blend and half a bag of red Leicester (plus Parmesan if desired) until melted and evenly coated. Stir in two bottles of white sauce (homemade or pre-made) until creamy.

Add seasonings, ketchup, and brown sauce to taste, adjusting the flavour as you go. Transfer the mixture to a baking tray, top with leftover cheese and oregano, and bake at 180 °C (fan) for 30 minutes, or until golden and crisp on top.

The result is a cheesy, gooey centre with a crunchy top-pure comfort food that's full of flavour and family nostalgia.

Guinness will taste better than Baileys if you add 2 ingredients to make creamy cocktail

Ingredients

• Two cans of Guinness (538ml per can)
• One can (397g) of condensed milk
• One and a half teaspoons of nutmeg

Optional but recommended:

• One teaspoon of cinnamon (I would then only use one teaspoon of nutmeg)
• Four capfuls of Brandy (for those who want an extra kick of alcohol)
• Whipped cream (for decoration)

Other recipes include:

• Vanilla extract
• All spice

Method

For a 1.7-litre jug, pour two cans of Guinness into a mixing bowl. Add a tin of condensed milk, scraping out every bit for maximum sweetness and creaminess. Stir until the mixture turns beige. Mix in nutmeg, then a little cinnamon for extra flavour.

For a stronger kick, add brandy (optional) or vanilla extract. Pour into a jug and serve chilled over ice with whipped cream.