Hot gumbo dip

• vegetable oil↗2 tbsp tbsp
• large onion↗1

  chopped

• garlic cloves↗4

  crushed

• smoked paprika↗1 tsp tsp
• cayenne pepper↗½ tsp tsp
• green pepper↗1

  finely chopped

• tomatoes↗½ x 400g can chopped
• chicken or vegetable stock↗100ml ml
• bay leaf↗1
• spring onions↗4

  trimmed and sliced

Step-by-step instructions

1. 1

   Heat the oil in a frying pan and sizzle the onion for 10-15 mins. Add the garlic, spices and green pepper and fry for 1 min more.

2. 2

   Tip in the tomatoes, stock and bay leaf, bring to the boil and simmer for 20 mins until thick. Season and stir in the spring onions. Leave to cool before serving. Will keep in an airtight container in the fridge for up to four days.