CELEBRITY chef Ainsley Harriott has helped a Huddersfield charity by donating a lip-smacking new recipe.
And his ackee (boiled breadfruit) and saltfish has already proved a hit.
Alongside the large-than-life chef's recipe other local cooks have also revealed some of their favourite dishes in the charity's annual report.
Students at Huddersfield Technical College were among the first to give the tasty treats a go both in the kitchen and in the restaurant.
Abacus work closely with schools to help children discover more about African Caribbean culture and traditions.
The charity, based at the Media Centre in Northumberland Street, has a three-year intergenerational project aiming to raise the self-esteem and educational achievement of African Caribbean children and dual heritage children.
Children from St Joseph's Catholic Primary School, in Grosvenor Road, Dalton, have also helped out by providing drawings of Caribbean food to illustrate the annual report.
Abacus worked with the school to teach the children about Caribbean culture.
Head Tony Parker said: "This has been a wonderful opportunity for our children to learn about the culture of the Caribbean and that of their friends.
"They have been enthralled by the stories they have been told and have thoroughly enjoyed the experiences."
1lb salted cod; splash of lemon juice; one large tin of ackees, drained and lightly rinsed; one red pepper, seeded and sliced; one green pepper, seeded and sliced; one small chilli pepper, seeded and sliced; two tomatoes, skinned and chopped; three spring onions, sliced at an angle; one small onion, finely sliced; one sprig of fresh thyme; two to four tablespoons of corn oil; freshly ground black pepper; three hard-boiled eggs; one tablespoon of fresh, chopped parsley.
Soak the fish overnight or for at least two to three hours to remove saltiness. Drain and put into saucepan covered with water and lemon juice. Bring to the boil and simmer for 15-20 minutes until tender. Drain, remove skin and bones, flake the fish and put on one side.
Gently fry the onion, peppers, spring onion and thyme in the corn oil for three to four minutes, stirring occasionally. Then add the chilli, tomatoes and flaked fish and lightly fold in the ackees. Heat gently for eight to 10 minutes and season with freshly ground black pepper. Garnish with wedges of hard-boiled eggs, sprinkle with chopped parsley.