Begin by preparing the ingredients. First top and tail the green beans, then slice into small pieces and wash thoroughly before leaving to drip dry. Continue by measuring out your basmati rice then place in a sieve in a bowl and cover with water before using your hands to wash the rice. Replace the water a few times and repeat then leave to drip dry. Now place the chorizo on a chopping board then use a sharp knife to cut into smallish pieces.

Now you are ready to cook. Place a large saucepan on the heat and add the vegetable oil, then add the chorizo and stir fry until golden brown. The deeper brown the better. Then add the tomato puree, stir fry for a minute before adding the chopped tomatoes, a couple of twists of salt and pepper, bay leaves, the paprika and powdered fenugreek. Simmer for five minutes stirring occasionally. When the time is up, add the vegetable stock and rice, mix thoroughly then place a lid on the saucepan and when it comes to a boil turn right down to the lowest heat and leave to simmer for 12 minutes. Once the time is up, turn off the heat and leave for another 15 minutes to continue to steam in its own. Finally take a handful of parsley, wash and then chop finely. When the cooking time is up, stir in the chopped parsley and serve.