Coconut and pigeon pea rice

Directions

1. Place the peas in a large bowl, cover with water and leave to soak over night.

2. The following day drain the peas then wash and place in a pan with a tight-fitting lid.

3. Add 1.5l water to the grated coconut then mix well and squeeze the coconut pulp with your hands to extract the milk then squeeze any remaining juice from the coconut through a sieve.

4. Add this to the pan with the beans (if using coconut cream mix with the water then add to the peas) and the meat.

5. Bring the pea mixture to a boil then reduce to a simmer and cook until the beans are tender (this can vary from 1 to 2 hours, depending on the age of the beans).

6. Add the thyme, chilli, garlic and spring onion then season with salt and black pepper.

7. Bring to simmer, cook for 2 minutes then stir-in the rice.

8. Cover the pot, bring to a boil and immediately reduce to a simmer.

9. Continue cooking until the liquid has disappeared and the rice is tender.

10. Just before serving fluff the rice with a fork.