Jollof rice

• basmati rice↗400g g
• red peppers↗3

  halved and deseeded

• white onion↗1

  halved

• garlic cloves↗2
• ginger↗1 tbsp grated tbsp

  grated or ginger purée

• Scotch bonnet chilli↗1

  deseeded if you prefer less heat (optional)

• sunflower oil↗5 tbsp vegetable or tbsp
• tomato purée↗100g g
• bay leaves↗2
• dried thyme↗1 tbsp tbsp
• curry powder↗2tsp tsp

  (we used hot madras)

• ground white pepper↗½ tsp tsp
• hot chicken stock↗600ml ml

  made with 2 stock cubes

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.

2. 2

   Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.