2 fresh red Scotch bonnet chillies, seeds removed
150²µ/5½´Ç³ú cherry tomatoes, halved
2 tsp ground coriander
small handful of coriander leaves, roughly chopped
8 garlic cloves, peeled
2 onions, chopped
2 red peppers, seeds removed and roughly chopped
2 ripe plantains, peeled and thickly sliced
3 tbsp fresh rosemary leaves
green salad, to serve
1 tbsp fresh thyme leaves
400ml/14fl oz passata
2 bay leaves
sea salt and freshly ground black pepper
50ml/2fl oz olive oil
1½ tsp sweet smoked paprika
2 tbsp sunflower oil
3 tbsp tomato purée
800ml/1½ pints chicken stock or vegetable stock
500g/1lb 2oz long-grain rice, rinsed