Easy recipe Saltfish fritters with hot pepper and sweetcorn dip

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, for frying sunflower oiltwo hundred and twenty-fiveg/about eightoz self-raising flour½ tsp baking powderabout one tsp ground turmeric½ tsp jerk seasoningabout one vegetable stockabout one free-range eggabout two hundred and fiftyml/about ninefl oz water ½ red pepper½ green pepper½ yellow pepperabout one small onionabout one tomatoabout one garlicabout one-two tbsp chopped fresh thymesmall handful chopped fresh basiltwo hundred and twenty-fiveg/about eightoz saltfish (soaked for at least eight hours, changing the water several times), skin removed, pin bones removed, flesh cut into pieces four tbsp sweetcorn½ Scotch Bonnet pepperabout three tbsp sweetcornpinch jerk seasoningtwo tbsp balsamic (Recipes by ingridients balsamic) vinegarabout one garlicabout one slice green pepperabout one slice red pepperabout one slice yellow peppertwo tsp Carribean honeyhoneytwocm/¾in piece fresh gingerhandful chopped fresh chivesabout one lemonabout one, lime (Recipes by ingridients lime) juice only, plus extra to serve about one tbsp olive oil. Saltfish fritters with hot pepper and sweetcorn dip. This recipe was cooked by amateur chefs as part of the BBCs Step Up to the Plate television programme..