12 medium Scotch bonnet chillies, stems removed, roughly chopped
1 ripe avocado, peeled and stone removed, thinly sliced
2 tsp finely chopped chives
15驳/陆辞锄 coriander leaves, chopped
1陆 bulbs garlic, cloves peeled
4 garlic cloves, peeled and crushed
1 small thumb-sized piece fresh root ginger, peeled and roughly chopped
1 lime
1-2 limes, juice only
陆 unripe (firm to touch) papaya, peeled, stone removed, flesh roughly chopped
1 yellow or orange pepper, seeds removed, finely chopped
2 spring onions, white bulb discarded, green ends finely chopped
2 large vine tomatoes, seeds removed, finely chopped
2-4 tsp pepper sauce (from above), or 1 finely chopped red chilli
4 heaped tbsp mayonnaise
1 tbsp American mustard
sea salt and freshly ground black pepper
1陆 heaped tbsp caster sugar
groundnut oil, for deep-frying
陆 tbsp extra virgin olive oil
陆 tsp paprika
rapeseed oil, for coating
generous pinch salt
360驳/12陆辞锄 self-raising flour, sifted, plus extra for dusting
150ml/5fl oz white wine vinegar
20驳/戮辞锄 butter, at room temperature
750g/1lb 10 oz salt cod (or any other saltfish) soaked for 12 hours, or overnight, changing the water 5-6 times