The Camberwell crossword

6 Across is a street in Camberwell.

ACROSS

6 MILKHANDLER (anagram) (7, 4)

8 Give off, radiate (4)

9 Loosen, untie (4)

10 Newspaper piece (7)

11 Charitable gift (8)

12 Referee (6)

14 Enchant, entrance (7)

17 Barren, lifeless (7)

19 Main meal (6)

20 PM’s country retreat (8)

23 Doubtful (7)

24 Arm bone (4)

25 Lazy, workshy (4)

26 Innocently (11)

DOWN

1 Modernisation, progress (10)

2 African wildlife holiday (6)

3 Travelling on ice (7)

4 Money off, reduction (8)

5 Escape, run away (4)

6 Australian wild dog (5)

7 Word-for-word (7)

13 Brazilian language (10)

15 Part of a story (7)

16 Of the brain, intellectual (8)

18 Small motorbike (7)

21 Spring festival (6)

22 Thin, watery (5)

23 Money owed (4)

Chequers, 23 Dubious, 24 Ulna, 25 Idle, 26 Blamelessly. DOWN: 1 Innovation, 2 Safari, 3 Skating, 4 Discount, 5 Flee, 6 Dingo, 7 Literal, 13 Portuguese, 15 Episode, 16 Cerebral, 18 Scooter, 21 Easter, 22 Runny, 23 Debt.

ACROSS: 6 Denmark Hill, 8 Emit, 9 Undo, 10 Article, 11 Donation, 12 Umpire, 14 Bewitch, 17 Sterile, 19 Dinner, 20

SOLUTION

A Camberwell curiosity

This drawing shows the new circular tower that was added to the Camberwell Workhouse Infirmary on Havil Street in 1890, 15 years after the building was first constructed.

It became the Camberwell Parish Infirmary in 1913 and St Giles’ Hospital in 1930. After suffering bomb damage in World War Two, it was used by the NHS from 194883. The grade-II-listed tower is now in residential use.

Ackee & saltfish

When I go to visit my parents and Dad makes this, I’m immediately transported to my childhood. The dish is so evocative for me. Still, to this day, my parents split the tasks: Dad on ackee and saltfish, Mum on plantain and dumpling duty.

Because canned ackee is so expensive, Dad would only use one can and that determined how much could be made. So instead I’d monitor Mum as she mixed the dumpling dough, willing her to make loads.

This is a dish I always eat with my hands, using torn bits of fried dumpling to scoop up mouthfuls. And I mop up every bit of sauce.

Ackee and saltfish encapsulates the essence of Jamaican food in its conjoining of ingredients from various sources to create something that, to me, is greater than the sum of its parts. Saltfish imported from North America, primarily Canada, was traded with Europe as part of the Triangular Trade. In the Caribbean, a poorer-quality version called West India Cure or Jamaica Cure – that would have been rejected by Europeans – was eaten. This featured heavily in enslaved people’s diets as a protein source. Ackee, in turn, is a fruit that was brought to Jamaica from West Africa on a slave ship in 1778.

The exact moment the two were paired has never been definitively pinpointed, to my knowledge. But perhaps, back when saltfish was not of the highest quality, other ingredients were added to dilute its taste.

Serves 4

INGREDIENTS

225g saltfish, rinsed and soaked overnight

2 tbsp vegetable oil

½ onion, finely chopped

1 red pepper, sliced

2 garlic cloves, crushed ⅓–1 scotch bonnet, deseeded and finely chopped, to taste

2 medium tomatoes, deseeded and chopped

METHOD

Put the saltfish in a pan of water and bring it to the boil. Simmer until the fish is cooked through and soft; the time this takes will vary depending on the type of fish, so expect anything from 8-20 minutes.

Once cooked, drain. When it is cool, break the fish into smaller pieces, checking for bones and removing them as you go and removing the skin as well.

Pour the oil into a frying pan and fry the onion, red pepper, garlic and scotch bonnet over a medium heat until they

2 spring onions, chopped

Leaves from 3 thyme sprigs

150ml water

540g can of ackee, drained

To serve (optional)

Seasoned callaloo and fried dumplings or festival soften, without letting them colour. This will take approximately 8-10 minutes. Add the saltfish, cook for 5 minutes, then add the tomatoes, spring onions, thyme and 150ml of water. Cook for 5-8 minutes until the tomatoes and onions soften.

Gently stir in the ackee, being careful not to break the curds up. Warm through for 2-3 minutes.

This recipe is an extract from Motherland: A Jamaican Cookbook by local foodie Melissa Thompson (£26, Bloomsbury)

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5 BRAND NEW INDUSTRIAL SPACES

SUITABLE FOR A RANGE OF USES