Cajun Chorizo Rice

Meanwhile, boil a half-full kettle.

Peel and grate the garlic (or use a garlic press). Halve the tomatoes.

Add the tomatoes to a medium baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf of your oven until softened, 10-12 mins.

Once cooked, remove from your oven and cover with foil to keep warm.

Meanwhile, once the onion is soft, add the chorizo to the pan and fry until it starts to brown, 3-4 mins.

Once the chorizo has browned, stir in the garlic and Cajun spice and fry until fragrant, 1 min.

Stir the rice into the chorizo and onions until coated, 1 min.

Add the water for the rice (see pantry for amount) and chicken stock paste and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, finely chop the parsley (stalks and all). Zest and cut the lemon into wedges.

Once the rice is cooked, stir in the red pepper chilli jelly, roasted tomatoes and half the parsley. Add a squeeze of lemon juice and gently stir together.

Taste and add salt, pepper and more lemon juice if you feel it needs it.