Paul Carmichael's peas and rice recipe | Gourmet Traveller

Ingredients

• 2 celery stalks, finely chopped
• 3 garlic cloves, bruised
• 1 small habanero chilli
• 3 cloves
• 3 fresh bay leaves
• 4-5 black peppercorns
• 250 gm corned beef, diced
• 2 onions, finely chopped
• 300 gm black-eyed peas, soaked overnight, drained (1½ cups)
• 1½ tbsp olive oil
• 160 gm long-grain rice, rinsed
• Green seasoning
• 1 onion, coarsely chopped
• 2 small or 1 large spring onion, chopped
• 3 small garlic cloves
• 1 cup flat-leaf parsely (loosely packed)
• 3 tsp thyme (loosely packed)
• 3 tsp marjoram
• ½ habanero chilli
• ½ tsp Worcestershire sauce