Coconut rice and peas

1) Heat olive oil in a medium saucepan and then add the minced garlic and the chilli flakes; saute until soft, about 2 minutes. Add the rice and stir to coat.

2) Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil.

3) Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated.

4) Fluff with a fork and stir in the black eyed peas and the coriander. Season with salt and pepper, to taste. Serve immediately.