Jambalaya

Wendy Barrie: Food writer

Ingredients: serves 2

2 inch chorizo (sliced - any leftover sausage / salami will do - but spicy is best)
1 sausage (cut in chunks - pork if available)
150 g long grain rice
½ can chopped tomatoes
200 ml vegetable stock
1 small green pepper (deseeded and cut into cubes - any colour can be used)
1 spring onion (cleaned and chopped - or a piece of onion)
1 pinch of chilli (to taste)
1 freshly ground pepper
1 tsp mixed herbs (or fresh herbs if available)

Method:

Place wok or frying pan over a medium heat. Add chorizo and sausage. There is usually sufficient oil in the meats to cook the Jambalaya so long as cooked over a medium heat, taking care not to burn. If you are using leftover cooked sausage you will need to add a spoonful of vegetable oil to start the cooking process.
Cook sausages until lightly browned all over then add rice. Stir.
Add tomatoes, herbs, seasoning, chilli and stock. Stir occasionally and allow to simmer gently for 10 minutes.
Add remaining ingredients and cook for a further 5 to 10 minutes until the rice is tender and most of the liquid has been absorbed.

Recipe tips:

You can add other leftover vegetables you may have e.g. mushrooms, beans, or sweetcorn.