Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Microwave jambalaya
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 400g can chopped tomatoeswith garlic
- 1 canful of easy-cook rice
- 1 red pepperseeded and chopped
- 2 chorizoor other spicy sausages, about 200g/8oz, skinned and chunkily chopped
- 2 handfuls of frozen sweetcornkernels or a 198g can, drained
- a large sprinkling of Cajun seasoning
To serve
- a small handful of parsleychopped (optional)
- 142ml tub soured cream
Nutrition: per serving
- kcal537
- fat16g
- saturates5g
- carbs87g
- sugars0g
- fibre2g
- protein18g
- salt0.94glow
Method
step 1
Tip the tomatoes into a large microwavable bowl. Fill the empty can with rice and tip it into the bowl, then fill the can with water and pour it in. Stir in the pepper, chorizo, sweetcorn, Cajun seasoning and some salt and pepper to season.
step 2
Cover the bowl with cling film and pierce a couple of holes in it with a knife. Microwave the rice for 10 minutes at 750W. Tear off the cling film and give everything a really good stir, then return the uncovered bowl to the microwave for another 12-15 minutes until the rice is done.
step 3
Take the bowl out of the microwave, cover it with a plate and leave to stand for 5 minutes before stirring in the parsley, if you are using it. Serve the jambalaya straight from the bowl, with the soured cream to spoon over it.
