Roast Yam and Ackee


1 can ackee 500g/1 lb

1 onion finely chopped

Pinch of salt

1-2 teaspoon black pepper

Few slices of vegan bacon finely chopped

3-4 tbsp olive oil

Handful of coriander/cilantro leaves

For decoration

500g/1lb yam for roasting/optional


1.Open and drain ackee from the can, and set aside. Meanwhile chopped bacon and have frying pan with oil heated, then add bacon fry bacon until a little bit crispy. Add ackee stir bacon with large spoon for a minute, follow by adding onion pinch of salt and black pepper continue to cook for a minute then remove from heat and decorate with cilantro/coriander.

2. For yam use a sharp point knife to pierce yam skin all over using foiled paper rap tightly and bake in a preheated oven, 190°C 375°F, Gas mark 5, for an 1 hour until tender and fully cooked, cut into half and served with ackee.