Rice and peas

Step 1: Tip 1 ¾ lb tinned red kidney beans and their liquid into a heavy pot with a tight lid. Add 1 ¾ cups coconut milk, 3 cloves garlic, 3 spring onions, 5 sprigs fresh thyme, 6 allspice (pimento) berries and ¼ tsp ground black pepper.

Step 2: Bring to a boil, then simmer gently over a medium-low heat for 10 minutes, so the coconut milk takes on the flavour of the aromatics and turns faintly pink from the beans.

Step 3: Measure the liquid: you want about 750 ml of liquid above the beans for 400 g of rice. Tilt the pot and judge by eye, or strain and measure, then top up with 1 cup water. Season with 1 ½ tsp salt; the liquid should taste slightly too salty, as the rice will absorb it.

Step 4: Stir in 14 oz long-grain rice and level it so all the grains are under the liquid. Lay 1 scotch bonnet pepper on top, whole. If it bursts, the whole pot becomes very hot, so handle it gently. Bring back to a lively bubble.

Step 5: When the liquid has dropped to the level of the rice and little holes appear on the surface, turn the heat to the lowest setting. Cover with foil, then the lid, and cook without lifting the lid or stirring for 20–25 minutes, until the rice is tender and has absorbed all the liquid.

Step 6: Turn off the heat and leave covered for 5 minutes. Lift out the scotch bonnet, thyme stalks and spring onion, add 1 tbsp coconut oil if you like, and fluff the rice gently with a fork from the edges inwards.