Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. This evening we bring Olympic Gold medal winner Tessa Sanderson who provides us with her family favourite twist on a classic, whipping up something special with Jamaican favourite Salt Fish.

Tessa Sanderson (Olympic Gold Medal Winner) - Saltfish with a twist
You will need: Saltfish, spinach, 1 bunch spring onions, one onion,1pkt button mushrooms ,1 tin of coconut milk, 4desert spoons of olive oil,20z of butter, thyme, parsley, chives one whole garlic ,1 green and yellow pepper and black pepper.

Tools: dutch pot or wok , blender, wooden spoon, knife and dessert spoon

Blend together: onion, spring onion, garlic, parsley, chives, thyme and peppers, and in the mean time boil out your salt fish.

Chop up your spinach and mushrooms and put to one side you will add these at the end.

Put your pot on the fire to get hot then add 2desert spoons of olive oil 0z of butter then the blended mixture fry then add your salt fish and some black pepper keep stirring but don’t mash it up and try not to let it stick if sticking add a bit more olive oil.

Now add your spinach and mushrooms and stir for a few minutes.
It is now time to add your coconut cream,2 dessert spoons of olive oil 10z of butter and black pepper stir and then simmer give it a good five min on low heat.

Your dish is now ready to serve.

You can serve it with what you want, either boiled dumplings, or fried plantain with deep fried cassava