Oriental Fragrant Pea Pilaf

1. Mix the saffron with the rosewater and leave to soak. Mix the coconut milk with cinnamon, cloves and pepper. Soften the sultanas in the stock. Wash the rice and leave to drain.

2. Half the chillies lengthways, deseed and chop. Cook in hot butter with shallots, ginger and caraway. Add the stock, sultanas and fresh peas, bring to the boil and simmer without a lid until the liquid has been absorbed.

3. Mix the coconut milk and saffron rosewater, add to the pan and leave to soak, covered, at a low heat for 20 minutes, stirring occasionally.

4. Score a cross in the tomatoes, immerse in boiling water until the skin begins to loosen, run in cold water, peel and chop. Mix with the rice.