Stamp and Go (Saltfish Cakes) Preparation Time: 20 minutes (plus soaking time) | Cooking Time: 45 minutes 300g salt cod Pinch of saffron threads 1 tablespoon water 1 egg, lightly beaten 1/3 cup milk 1 1/3 cups plain flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons finely chopped spring onion 2 cloves garlic, crushed 1 small fresh red chilli pepper, seeded, chopped finely Sunflower oil, for shallow-frying Soak fish 12 hours or overnight in large bowl of cold water.

Drain fish, rinse under cold water; place in large saucepan, cover with cold water. Bring to a boil; simmer gently, uncovered, 20-25 minutes, drain, cool. Remove and discard skin and bones; flake flesh. Set aside.

In small bowl, soak saffron in the water about 2 minutes or until soft. Add egg and milk; stir to combine.

Stir flour and baking powder into large bowl, add salt and black pepper; mix well. Stir in flaked fish, onion, garlic and chilli pepper.

Add saffron mixture, in batches, stirring, until the result is an even batter.

Heat about 2 tablespoons of the oil in large frying pan, add level tablespoons of batter to pan; cook cakes, in batches, 2 minutes each side or until golden brown. If necessary, add more oil to pan between batches. Serve hot or cold.

SERVES 6 (MAKES 24)