Jambalaya

Put the stock in a pan and bring to the boil, add the sausages and cook for 6-8 minutes or until cooked through. Drain the sausages and set aside to cool. Set the stock aside for later.

Put a large lidded pan on a medium heat, and heat the oil. Add the chicken, cook for 4-5 minutes until starting to brown, then add 1 tsp of salt, the pepper and paprika, and cook for another minute.

While the chicken is cooking, cut the cooled sausages into 2cmthick slices, then add to the pan with the chicken. Stir well.

Stir in the white parts of the spring onions, the garlic and green pepper. Add the passata and chicken stock, then bring to the boil.

Meanwhile, rinse the rice in a sieve to remove any excess starch. Once the pan is boiling, add the rice and mix again to ensure all the ingredients are incorporated well.

Cover the pan and cook very gently for 25 minutes or until the rice has absorbed all of the liquid and is cooked through.

In the final 5 minutes, add the prawns and cook through until pink. Sprinkle over the parsley and remaining spring onions, then serve.