Traditionally gungo peas – also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas – are used, but don’t make it a sticking point. I’ve often used black-eyed peas ...

For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy.