Bajan salt bread

Step 1: Mix 1 ⅓ lb strong white bread flour, ¼ oz fast-action dried yeast, 1 tbsp sugar and 2 tsp salt in a large bowl. Add 1 ½ cups lukewarm water and ⅔ oz vegetable shortening and mix to a shaggy dough.

Step 2: Knead for 10 minutes until smooth, elastic and slightly tacky. Cover and leave in a warm place for 1–1½ hours until doubled.

Step 3: Knock back and divide into 10 pieces of about 100 g. Shape each into a tight oval roll by folding the edges under.

Step 4: Dust a baking tray with 2 tbsp fine cornmeal and set the rolls on it, spaced apart. Cover and prove for 40 minutes until puffy and a gentle poke leaves a dent that springs back slowly.

Step 5: Heat the oven to 425°F (400°F fan) with an empty roasting tin on the bottom shelf. Cut a deep slash along each roll with a sharp knife.

Step 6: Put the rolls in, pour a mug of boiling water into the hot tin and close the door quickly. Bake for 18–20 minutes until deep golden and hollow when tapped underneath.

Step 7: Cool on a rack. Split and fill with fish cakes, cheese (a vegetarian one if you avoid animal rennet) or fried fish. The rolls freeze well for a month.