These tasty patties from the Caribbean have a kick for those who like fiery flavours!

Makes 3-4 patties depending on size

300 ml milk
250g smoked haddock
50g butter
1 large onion finely chopped
1 garlic clove finely chopped
1 tbsp plain white flour
½ deseeded scotch bonnet
70g frozen peas
zest of 1 lime

For the pastry filling
225g plain flour
1½ tsp ground turmeric
pinch of salt
115g cold butter cut into small cubes
1 egg to glaze

1. Put the flour, turmeric and salt in a bowl and rub in the butter. Add 4-5 tbsp water and mix. Roll into a ball and chill for 30 minutes.

2. Put the milk and haddock into a pan and poach for 5 minutes.

3. Remove fish and flake down removing any skin and bones (keep milk).

4. Melt the butter in a frying pan and gently fry the onions and garlic until soft, sprinkle in the flour and cook for a few minutes.

5. Add the milk gradually, stirring after each addition to keep a smooth sauce.

6. Stir in the chilli and peas, then add the lime zest to taste. Gently fold in the cooked fish and leave to cool completely.

7. Cut the pastry into 3-4 pieces depending on what size you would like. Roll out into a large oval shape about ½cm thick. Put mix into centre of pastry leaving about 4cm around the edge. Brush the edge with water, fold the pastry lengthways and use a fork to crimp the edges.

8. Prick the patties with the fork, brush with egg and cook in oven for 20-25 mins or until golden brown.