Prawn jambalaya

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  chopped

• celery sticks↗3

  sliced

• wholegrain basmati rice↗100g g
• mild chilli powder1 tsp tsp
• ground coriander↗1 tbsp tbsp
• fennel seeds½ tsp tsp
• chopped tomatoes400g can g

  400g can

• vegetable bouillon↗1 tsp tsp

  powder

• yellow pepper↗1

  roughly chopped

• garlic cloves↗2

  chopped

• thyme leaves↗1 tbsp fresh tbsp

  fresh

• small prawns↗150g pack g

  thawed if frozen

• chopped parsley3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.

2. 2

   Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.