This vegetarian take on Brazil’s national dish is wholly gluten-free and provides all nine of the different kinds of fruits and vegetables that nutritionists recommend we consume each day.

Ingredients (for at least two servings)

Three medium-sized onions (preferably red)

Six cloves of garlic

Three bell peppers (preferably a mixture of red, green and yellow)

Two medium-sized carrots

One quarter of a medium-sized pumpkin

Two large tomatoes (fresh or tinned)

Four spring onions

Two radishes

Parsley

Coriander

Five to ten leaves of collard greens (known as couve folha or couve manteiga in Brazil)

Two cups of black beans

Two cups of (good quality) rice (preferably Basmati)

Two eggs

Olive oil

Salt and pepper and paprika

One orange

Pre-preparation

Soak black beans in water overnight (or for at least four hours)

Bean Stew

Place black beans in salted water and bring to the boil

Peel and finely chop two onions

Peel and finely chop, crush or grate four cloves of garlic

Coarsely chop carrots, tomatoes and peppers

Chop pumpkin into largish chunks (you can leave on the skin)

Finely chop parsley, coriander and three spring onions

Add chopped onions, garlic and tomatoes to beans and simmer for one hour

Add carrot and pumpkin and simmer for another hour

Add parsley, coriander, paprika and chopped spring onions and simmer for a further 30 minutes while preparing the rice and side dish

Rice

Pre-cook rice in salted water with a little olive oil for around 15 minutes

Finely chop one spring onion and grate radish

Heat olive oil in a frying pan

Add eggs and scramble until slightly brown [Vegans may omit this stage]

Add rice and fry slightly (mixing in egg well)

Garnish with chopped spring onions and grated radish

Side Dish

Cut the stalk out of the leaves of couve folha and pile the leaves on top of one another

Finely chop half a (red) onion and two cloves of garlic

Roll the pile of leaves into a cigar shape and slice finely crosswise into circular strips

Heat olive oil in a frying pan

Sauté onion and garlic until slightly brown

Add sliced couve folha bit by bit and sauté until very dark green in color

Cut an orange into four quarters to use as a garnish