Soak cod in cold water for several hours, preferably overnight. Then drain well and dry with clean towel. Discard skin, bones and shred into fairly small pieces with fingers. Set aside. Then combine crushed garlic with olive oil in a bowl, mixing well and add vinegar, salt (if necessary), pepper and grated onion mixing well. Add cod, mixing well. Allow to stand for about 30 minutes.

Serve on platter in the centre of circle of tomato slices and lettuce leaves, garnished on top with slices of egg.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

In fry pan over heat, saute onion in butter. Add curry and cumin and about 3-4 tablespoons water. Mix into a paste and then add shredded chicken. Cook for 2 minutes stirring all the time. Remove from heat and set aside. With a sharp knife cut off tops of tomatoes and scoop out inside. Stuff with chicken and place on cookie sheet under grill for one minute and then serve immediately.

(The Tuna Dip or Creamy Cheese Dip can be used to stuff cherry tomatoes as well. But serve cold and do not grill.)

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Boil ham bone covered with water for about half an hour, or if pig tail is used, cook it until it is soft. In the meantime, chop spinach, okra and onion and set aside. If you are using dasheen leaves, remove skin from stalks before chopping. Then prepare crabs (live), clean and wash thoroughly discarding backs and break into fairly large pieces.

Then in separate skillet melt butter, then add thyme, onions and garlic and saute for a minute. Then add crabs and saute for about 5 minutes. Remove from heat and set aside. When ham bone or pig tail is ready, add enough water to make 6 cups. Then add spinach and okra and cook over medium heat until tender. Then swizzle mixture or pulverise, so that a smooth thick liquid results. Then combine spinach mixture with crabs and simmer slowly for about 20 minutes.

Add pepper and salt as required. Serve very hot with Ton Ton and salt fish souse. Salt fish is roasted and then made into souse. Note: Dumplings and Tanias may be added at simmering stage.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.