• 1 large onion
• 1 large red capsicum
• 2 large cloves garlic (crushed)
• 1-2 red chillies
• 150 g chorizo or spicy sausage
• 250 g basmati rice
• 400 ml can coconut milk
• 600 ml of chicken stock or boiling water
• 1 bay leaf
• Fresh thyme
• 400 g tin of rinsed black eyed bean, cannellini beans or red kidney beans

Heat a little bit of oil in a heavy based pan and cook the chopped vegetables until just softened. Add the cubed sausage and rice and stir-fry for a couple of minutes before adding the coconut milk and water or stock. Bring to the boil.

Season with salt and pepper and herbs. Cover and simmer for about 10 minutes. Stir in the beans and cook until the rice is tender.

• 2 c boiling water
• 1 tbsp honey or golden syrup
• 2 c milk
• 1 tbsp dried yeast
• 1 tbsp wheatgerm
• 2 tsp salt
• 500 g white flour
• 500 g wholemeal flour and mixed grains such as cornmeal, rye and rolled oats
• Pumpkin or sunflower seeds can also be added.

Pour boiling water over the honey in a bowl, add the milk and sprinkle with the dried yeast and leave for 10 mins.

Put all the other ingredients in another bowl. Mix the wet and dry ingredients and place the dough into two greased loaf tins.

Place in a COLD oven and set at 95C for 35 mins and then bake at 180C for a further 45-50 mins or until the bread sounds hollow.