Soak the beans overnight, then strain off the water and rinse them. Add the beans to a saucepan of fresh water, add a bay leaf, bring to the boil and cook slowly until the beans are tender (about 1 hour). Strain off the water and remove the bay leaf.

Pre-heat the oven to 180C/350F.

Meanwhile, place the chopped onion, garlic and red pepper in a food processor and chop finely. Alternatively, chop them finely by hand. Put the chopped vegetables in a large bowl and set it aside.

Blend the kidney beans in food processor in two batches, then add the bean puree and the oatmeal to the bowl with the chopped vegetables and mix well. Oil a 2 pint / 950 ml loaf tin or deep oven-proof dish and spoon in the mixture. Pack firmly and leave it to stand for 5 minutes.

Scatter a handful of sunflower seeds on top. Cover with foil or a dish lid and bake in the oven for 20 minutes. Allow the loaf to cool slightly before turning it out on the plate.

Coconut Sauce

Fry the onion in margarine until caramelised. Add the curry powder and brown sugar. Next, add the chopped tomatoes, soy sauce and coconut milk. Cook gently for 5 minutes and serve hot with the loaf.