This is a recipe. It is white, black, orange and green. Basmati rice, black turtle beans, pumpkin with chilli oil and spinach coulis. It is vegan. Requires soaking.
10 oz basmati rice
6 oz black turtle beans
1 small pumpkin (unpeeled, cubed)
handful spinach leaves
2″ ginger root, thinly sliced (unpeeled)
black or brown mustard seeds
dried red chillies
Soak the black beans in plenty of water for about 10 hours. Drain, put in a saucepan, add the ginger and glug or two of bourbon and enough water to cover. Bring to a boil, then simmer on a low heat until the individual beans are soft and creamy but still whole. Keep a kettle of boiling water to top up the pan so the beans are always covered with water. This will take 45 minutes to an hour.
Once the beans are simmering, put the oven on gas mark 5, heat some sesame oil (or canola) in a large frying pan or wok. Add a tsp of mustard seeds and rip up six dried red chillies into the oil. Keep the oil hot whilst crushing the spices with a wooden spoon to create a flavoured oil. Throw in the pumpkin cubes and stir fry until well coated in the oil and spices. Transfer the pumpkin to a tin or dish and stick it in the oven.
Measure the rice by volume (10 oz rice is about 11 fl oz). Put the rice in a pan or bowl and wash with water then drain. Repeat twice. Add a pinch of salt and 4/3 of the volume of rice as water (about 15 fl oz for 10 oz rice). Bring to a boil, then immediately stir once, cover, and lower the heat to minimum. Cook for 12 minutes.
Cut the spinach as finely as possible. Put in a saucepan and cover with boiling water (as little as possible). Boil for a few minutes, then pour into a mortar and grind with the pestle.
Serve as follows: a flat, circular bed of rice, topped with a pool of gingered and bourboned black beans, superceded with a topping of chilli-coated, melted pumpkin and drizzled with spinach coulis.