Saltfish sancoach with rice and split peas

Rinse the salt cod in warm water then put into a pan and cover with water. Bring to the boil and bubble for about 5 minutes until the salt dissolves. Drain and rinse again, then leave to soak in cold water overnight.

For the rice and split peas: Heat the butter in a large saucepan and fry the onions until translucent. Add the cardamom pods and garlic and cook for a minute more, then stir in the split peas and coconut milk along with a pinch of salt. Simmer the peas for 20 minutes or until softened.

While the peas are cooking, put the rice in a pan, cover with water and bring to the boil. Cover and cook for 15 minutes or until tender, then drain and fluff up with a fork. Fold into the pea mixture and then leave on a low heat to keep warm.

For the sancoach: Heat the oil in a large frying pan and gently fry the onions over a medium heat until softened, then stir in the garlic and fry for a minute more. Pour in the coconut milk and boil for 10 minutes, until it begins to thicken, then add the sliced tomatoes and cook for a further 5 minutes. Drain the salt fish and flake it into pieces, then add to the sancoach. Once warmed through, stir through the parsley and serve with the rice and split peas.