Caribbean Jambalaya

INGREDIENTS (Serves 4)

◆ 3tbsp olive oil

◆ 1 large onion, peeled and finely

chopped

◆ 3 garlic cloves, finely chopped

◆ 4 celery stalks, sliced

◆ 1 large yellow pepper, cored

and diced

◆ 1 large red pepper, cored and diced

◆ 450g chorizo sausage, peeled and sliced into coins

◆ 2 ripe apricots, pitted and diced

◆ 1½tsp paprika

◆ 1½tsp ground cumin ◆ 1 pinch cayenne

◆ 1½tsp dried oregano

◆ 2 bay leaves

◆ 250g long-grain white rice, rinsed in several changes of water

◆ 800ml chicken stock

◆ 180g canned chopped tomatoes

◆ Tabasco, to taste

◆ 1 lemon, juiced

◆ 2 spring onions, sliced

◆ Salt and freshly ground black pepper

1 Heat the olive oil in a large casserole dish set over a moderate heat. Add the onion, garlic, celery, peppers, and a pinch of salt, gently frying until golden, 8-10min. Add the chorizo and fry for 5-6min, stirring occasionally.

2 Stir in the apricot followed by the spices, oregano, bay leaves, and rice. Cook for a further 3-4min over a gentle heat, stirring occasionally. Stir in the stock and tomatoes, bring to a rapid simmer, and then turn down the heat and cover the dish with a lid.

3 Leave to cook for about 20-25min until the rice has absorbed the stock and is tender to the bite. Let stand for 10min off the heat before seasoning to taste with Tabasco, lemon juice and some more salt and pepper. Serve straight from the dish with a sprinkling of spring onion slices on top.

INGREDIENTS (Serves 4) For the casserole

◆ 1.2kg stewing steak, trimmed and cubed

◆ 90g plain flour

◆ 4tbsp sunflower oil

◆ 2tbsp unsalted butter

◆ 1 large onion, chopped

◆ 3 large carrots, peeled and sliced

◆ 150g button mushrooms, cleaned and halved

◆ 120ml dry red wine

◆ 2 bay leaves

◆ 1 litre beef stock

◆ Salt

◆ Freshly ground black

pepper For the dumplings

◆ 1 medium white loaf, 2-3 days old, cubed

◆ 2tbsp curly parsley, finely chopped

◆ 35g plain flour

◆ 1 pinch grated nutmeg

◆ 2 large eggs

◆ 400ml whole milk

◆ ½tsp salt

◆ ¼tsp freshly ground black pepper 1 For the casserole: Lightly dust the steak with the flour and season generously. Heat a drizzle of the oil in a heavy-based casserole dish set over a moderate heat until hot. Fry the chuck steak in batches until golden-brown all over; remove to a plate with a slotted spoon, using a little fresh oil for each batch. 2 Reduce the heat under the dish to medium and add the butter. Stir in the onion, carrots, mushrooms, and a pinch of salt, sautéing until lightly coloured, about 10min. Add the red wine, stirring well, then simmer to reduce by three-quarters. Return the chuck steak to the dish along with any accumulated juices. 3 Stir in the bay leaves before covering with the stock. Bring to the boil before reducing to a gentle simmer for about 2hrs until the chuck steak is tender, stirring from time to time. 4 For the dumplings: Once the casserole is ready, prepare the dumplings. Combine the cubed bread with the parsley, flour, nutmeg, eggs, salt and pepper in a large mixing bowl. Pour over the milk and mix using your hands until you have a soft, even dough. Shape into 4-5cm diameter dumplings between damp palms. 5 Bring a large saucepan of lightly salted water to a rapid, steady simmer. Drop the dumplings into the water and cook for 10-15min until

firm and set; turn them over in the water from time to time for even cooking. Remove from the water and drain on kitchen paper. 6 To serve: Season the casserole with salt and pepper to taste. Top with the dumplings and sprinkle with chopped parsley before serving.