• 1 egg white
• 2 tbsp caster sugar
• 2 tsp ground cumin
• 1 ½ tsp flaky sea salt
• ½ tsp cayenne pepper
• ½ tsp smoked paprika
• 3 c natural almonds
• 1 ½ cups raw cashews
• 200 g pretzels

Preheat the oven to 180C. Line a large tin or meat dish with baking paper. Beat the egg white, sugar and spices until soft pea. Add the nuts and coat well before turning them out into the tin and spreading them in a single layer. Bake for about 30 minutes, checking and turning them regularly. Cool. Add the pretzels and an extra sprinkling of salt if desired. Store in an airtight container.

• 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.