Blend the tomatoes, red pepper, one and a half chopped onions and paprika together in a food processor. If using tinned tomatoes there is no need for water but if using whole tomatoes, add a splash of water.

Get a large saucepan over a medium heat. Drizzle in a 2 tablespoons of the oil, chop up the other onion half and fry, stirring occasionally, until soft. Remove the onion and set aside.

Using the same pan, drizzle in the remaining oil and add your blended ingredients, as well as the thyme, both stock cubes, bay leaves (some whole and some torn up), the tomato purée and the whole scotch bonnet. Then, let this simmer until the oil begins to separate, around 15 mins, whilst you prepare your rice.

Wash the rice to remove any starch, you will know the starch has washed away once the water runs clear.

Add the rice to the pan, and stir it in. Cover in two parts boiling water. Bring it to a simmer and then let it putter away for 10 mins or so until the liquid is absorbed and the rice is cooked through.

Season to taste with salt and black pepper. Then cover the saucepan and steam over a very low heat for 10 mins.

Add your softened onions to the pan and mix them in. Cover and let it steam for a further 10 mins. Serve at the table for everyone to
tuck in!