Rice and Peas

Tip the beans and their liquid into a heavy pan with a tight-fitting lid.

Add the coconut milk, the water, the spring onions, thyme, garlic, allspice and salt.

Bring it to the boil and let it bubble for 5 minutes.

Lower the scotch bonnet in whole and do not pierce it.

Add the rinsed rice and stir once, which is the last time it gets stirred.

Bring it back to the boil, then turn the heat as low as it goes and put the lid on.

Cook for 25 minutes without lifting the lid.

Take the pan off the heat and leave it to stand, still covered, for 10 minutes.

Lift out the scotch bonnet, the thyme stalks and the spring onions.

Fork the rice through gently and serve.