Place a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until it's lovely and crisp and has rendered its fat.

Using a slotted spoon, remove the crispy bacon from the pan and set it aside on a plate lined with kitchen paper. Leave about 2 tablespoons of the rendered bacon fat in the pan.

Add the chopped onion, celery, and green pepper to the fat in the pan. Sauté for 8-10 minutes, stirring frequently, until the vegetables have softened completely and the onion is translucent. This slow cooking step builds a huge amount of flavour.

Stir in the minced garlic, dried thyme, smoked paprika, and Cajun seasoning. Cook for another minute until the spices are fragrant, being careful not to let the garlic burn.

Pour in the chicken stock and add the bay leaf. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with your wooden spoon.

Add the drained and rinsed black eyed peas. Season with a generous pinch of black pepper. Let the peas simmer gently in the stock for 15 minutes. This allows them to absorb the flavours of the broth. What works best for me is tasting the broth at this stage and adjusting seasoning before the rice goes in.

Stir in the rinsed rice. Ensure the rice is fully submerged in the liquid. Bring the mixture back to a simmer, then reduce the heat to its lowest setting, cover the pan with a tight-fitting lid, and let it cook for 18-20 minutes. Avoid lifting the lid during this time.

After 20 minutes, turn off the heat and let the pan stand, still covered, for another 10 minutes. This allows the rice to steam and finish cooking perfectly.

Remove the lid and the bay leaf. Fluff the rice and peas gently with a fork. Stir through most of the reserved crispy bacon, most of the sliced spring onions, and the chopped parsley.

Serve immediately in warm bowls, garnished with the remaining bacon and spring onions.