Ackee and callaloo are the two tins at the centre of Jamaican cooking. Ackee is the national fruit and half the national dish; callaloo is the leafy green that turns up at breakfast, alongside saltfish, or in a bowl of soup.

Ackee arrives cleaned and prepared in salted water, ready to drain and use. Fresh ackee must be properly ripened before it is safe to eat, and the tinned version takes that question away entirely. Our own Home From Home ackee comes in a 540g family tin and a 295g small tin. Drain gently and fold in at the end — ackee breaks up easily, and the aim is buttery pieces, not scrambled.

Callaloo is tender, mild and slightly earthy. Steam it with onion, thyme and a little scotch bonnet for a breakfast side, or add it to soup. Home From Home in 540g and 283g, plus Dunn's River Jamaican callaloo 540g.

For ackee and saltfish you will also want saltfish, scotch bonnet, spring onion and thyme, and all purpose seasoning and black pepper.