Prawn and Chorizo Jambalaya

This one-pot rice dish is a family crowd-pleaser and super easy, making it a perfect mid-week meal.

Glen and I love a little more heat than the below produces, but that is the family and child-friendly version. I tend to dish up the children’s portions and then stir through a heaped teaspoon full of chipotle paste into the remaining jambalaya for us adults.

Prawns and chorizo are perfect partners but this also works well with chicken and chorizo too so use whichever you prefer.

The below serves 4-5.

Prawn and Chorizo Jambalaya

Here’s how:

• 260g cooking chorizo sausages
• 160g raw peeled prawns
• 1 large white onion
• 1 red pepper
• 2 tbsp Cajun seasoning (I use X)
• 300g long grain rice (rinsed with cold water)
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 375ml chicken stock
• 150g peas (fresh or frozen)
• Handful fresh parsley leaves

Finely chop the onion, mince the garlic and chop the red pepper into small pieces and set aside for the moment.

Use a heavy-bottomed pot and place on a low heat. (I use a cast iron skillet with a lid)

Slice the chorizo into thin ‘coins’ and pop into the pan to gently cook. Turn them over to cook on both sides. The chorizo will release it’s contained oils which you’ll cook everything else in.

Next add the onion, garlic and red pepper to the pan and allow to soften just a little.

Now add the Cajun seasoning and stir through.

Next add the rinsed long grain rice and stir through. Cook for a few minutes like this, stirring to ensure a good coating of the now-flavoured chorizo oil. If you find there isn’t enough oil in the pan, add a tbsp of olive or vegetable oil at this point to prevent the rice from sticking to the pan during cooking.

Now pour in the chopped tomatoes and stir through with the tomato paste. Cover with the chicken stock, season with salt and black pepper and give it a good stir.

Now pop the lid on the pan and allow it to cook for 20-25 minutes or until the rice is cooked through (if you haven’t got a lid for the dish, place a baking tray on top to help the cooking process along quickly).

Take the lid off every five minutes or so to stir and ensure the rice isn’t sticking to the bottom of the pan.

Once satisfied the rice is almost cooked to taste, and most of the stock has been absorbed, add the peas and allow to cook for a further two minutes.

During those final cooking moments, roughly chop the parsley and simply scatter over the finished dish before bringing to the table to serve. Enjoy!

Smoky Sausage and Bean One Pot

This is a great weekend breakfast or brunch recipe with some buttered bread or toast and makes a nice change from a greasier fry up, pancakes or whatever your usual fodder is.

I've experimented with this recipe and here I have used Heck Chicken Chipolatas which are 99 calories for two, but have also used with ordinary pork chipolatas (delicious) and if you're vegetarian or even vegan you could make this with some Quorn or other veggie sausages too - a great all rounder.

A portion of the below comes in at 416 calories and the below serves three adult portions (or in our case two adults and two small people).

I use chipotle paste to inject a lovely smoky flavour here as well as a fresh green chilli for some heat - omit the chilli if you're not keen on spice.

Smoky Sausage and Bean One Pot

Here's how:

• 12 Heck Chicken Chipolatas
• 1/2 tin baked beans (I use Heinz)
• 1 tin red kidney beans
• 1 carrot
• 1 tin chopped tomatoes
• 2 shallots
• 1 garlic clove
• 1 green chilli
• Spray of fry light spray

You can grill the sausages if you prefer - but I throw them into the pan, skillet or wok I'm using first to cook through, then remove from the pan.

Whilst the sausages are cooking I prepare everything else. Firstly mince the garlic, finely dice the onion and slice the chilli. Peel and grate the carrot (this is to give the sauce an extra veggie goodness without small people realising!). 

Once the sausages are out of the pan; add the shallots, chilli and garlic and saute until soft. 

Now add the tomatoes and carrot and season. Allow to cook out for five minutes.

Now add all of the beans, and the chipotle paste and cook for a further few minutes. 

Return the sausages to the pan and cook for a further ten minutes until the sauce is bubbling away and smells beautifully smoky.

Serve with sliced bread and butter. Enjoy!

Chicken, Chorizo, Peppers and Lentil One Pot

This is a lovely, warming winter dish that will please all of the family, is economical and aside from a quick fifteen minutes of preparation, will cook nicely in the oven for an hour while you get on with other tasks.

This freezes really well too, so is great for batch cooking, which I'll be turning to a lot more in January in preparation for the arrival of our second little one.

I served with sweet mashed potato here, but it works well with rice, orzo or pasta too.

The below serves 3-4 people.

Chicken, Chorizo, Peppers and Lentil One Pot

Here's how:

• 6-8 chicken thighs or pieces (skin on)
• 1 pack cooking chorizo
• 1 onion
• 2 cloves garlic
• 1 red pepper
• 1 yellow pepper
• 3 tbsp red split lentils
• 2 tbsp tomato puree
• 1 jar passata
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 200ml chicken stock (I use a Knorr Chicken Stock Pot) 
• Black pepper to taste

Firstly place the oven on to pre-heat at around 170-180 degrees. And place a non-stick pan on the hob on a low heat.

Slice the peppers and place into a casserole dish.

Peel and slice the onion and mince the garlic and add to the dish.

Rinse the lentils well in a sieve and place into the casserole dish.

Now slice the chorizo sausages and add to the non-stick pan to sear on both sides. The chorizo will exude a lovely red tinged oil, once seared on both sides remove and add to the casserole dish.

Now cook the chicken thighs, skin-side-down first and completely brown off the skin until it's quite crisp, then turn over to brown the other side for 3-4 minutes.

Add to the casserole dish and add the stock, passata, tomato puree, paprika, cayenne and a good pinch of black pepper. You shouldn't need salt as the stock will have a salty tang, and the chorizo too.

Stir to ensure the chicken is covered and add a little more water if not. Place the lid on and place into the oven for an hour.

Allow to stand for a few minutes when you remove from the oven and serve with your choice of accompaniments. Enjoy!

TIP: If serving to small children or toddlers like Bridget, then shred one piece of chicken on a separate plate as soon as you take out of the oven and allow to stand for five minutes to cool down sufficiently as it will be piping hot.

Greek Chicken One-Pot

This is a gorgeous, quick and easy Greek-inspired chicken one-pot dish that’s packed full of flavour, takes very little time to prepare and goes with an array of different accompaniments, from bread, rice, couscous, and as I have done here: chips and pitta.

I created it, based on my favourite Greek flavourings, and out of necessity for a number of things left in my fridge – new one coming tomorrow, so we’ve been ‘running it down’.

I used a red onion, garlic, two different coloured peppers, mushrooms and tomatoes in this dish – but what really gives it some punch is the salt, pepper and dried oregano coating the chicken has before going into the dish to be fried – a real taste of the Mediterranean for me, just delicious and exactly what I’d been craving having putting up with Instagram snaps from Mykonnos and Athens all week from my brother and his partner.

This is a great food for all of the family too - our toddler Bridget absolutely wolfed it down.

Serve with a Mythos or a lovely Greek wine such as a Robola de Cephalonie – yammas! This serves 3.

Greek Chicken One-Pot

Here’s how:

• 8 skinless, boneless chicken thighs
• 1 tablespoon dried oregano
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 1 red onion
• 2 cloves garlic
• 1 tablespoon Greek olive oil
• 1 orange pepper
• 1 yellow pepper
• 100g mushrooms
• 50g cherry tomatoes
• 1 tin plum tomatoes or passata
• 1 teaspoon paprika
• 50g Kefalotyri (Can use Pecorino Romano)

Firstly pour the olive oil into a cast iron casserole dish and place on the hob, on a low heat, to warm through. Pre-heat the oven to 180°.

Slice the red onion and garlic and add to the pan to slowly soften and flavour the oil.

In the meantime, mix the salt, pepper and oregano and scatter over a plate or bowl, then dip each chicken thigh into the mixture, using a fork to turn and evenly coat.

Once the onions have softened, add the chicken to the pan, keeping on a low heat and sear on each side.

In the meantime, wash your hands after handling the chicken; then slice the peppers and mushrooms and set aside.

Once the chicken is whitened, add the peppers, mushrooms and tomatoes and allow to cook for a couple of minutes. Add the tin of tomatoes and the paprika and stir.

Now cut the Kefalotyri or Pecorino Romano into small cubes and scatter over the dish, place the lid on the casserole dish and then pop into the warm oven for thirty minutes.

Serve with your preferred accompaniments – enjoy.

Chicken and Chorizo One Pot

Aside from a little pre-frying and chopping the majority of the cooking for this is all done in one pot which is always a winner.

Most butchers and supermarkets sell thighs in a packet, sometimes along with drumsticks and they are usually more economical than breast meat – not to mention fattier, hence filled with far more flavour.

This is a warming, casserole packed full of flavour and is lovely on cold winter nights. I served it, this week, with some simple plain boiled rice and salad, but you could have it alone with fresh bread or with potatoes.

The chorizo gives a Spanish hue and with that end, I added a splash of Cava, purely as I had some in the fridge, but any dry white wine will do.

Serves 4:

Here’s how:      

8 chicken thighs or drumsticks

200g chorizo

1 onion

2 cloves garlic

1 courgette

Tin of cannellini beans

2 tbsp Cava or dry white wine

1 tin of chopped tomatoes

2 tbsp dried thyme

1 red chilli

½ cup of chicken stock

Salt and black pepper

2 tbsp hot paprika

Firstly slice the onion and chill and crush the garlic and add to a casserole dish. Chop the courgette into small cubes and add to the dish. Drain the beans and add to the dish with the chopped tomoates and the cava or wine.

Next chop the chorizo into small chunks, and add to a pan on a medium heat – no oil is needed here. While these are cooking, pour a couple of tablespoons of olive oil onto a chopping board and season liberally with the salt and pepper. Then add 1 tbsp each of the dried thyme and the paprika and coat each of the chicken pieces in the oil.

Once the chorizo is seared, use a slotted spoon and add to the casserole dish.

In the same pan, sear the chicken pieces 2-3 at a time, ensuring to sear all over. Then add each piece to the casserole dish.

Finally add the ½ cup of stock to the dish and stir through to ensure each piece of chicken is covered with the liquid and stir through the remaining herbs and spices, salt and pepper.

Place the lid on top and cook for 45 minutes to an hour at 180 degrees. If you prefer a thicker consistency you can add a little cornflour in towards the end, but it is a lovely juicy consistency perfect with rice or bread. Enjoy!