Staycation cooking with Elgin Youth Café

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Zoom cooking at 4.30pm each Wednesday has been an international food journey for the members of Elgin Youth Café.

So why not join them and take your taste buds on holiday?

Here's a recipe from Lhanbryde food writer Liz Ashworth which is a take on the Creole dish Jambalaya.

Serves 4

450g (1lb) sausages – suggest Cumberland or Lincoln pork

1 tbsp oil

1 medium onion – peeled and chopped

1 red pepper – cored, deseeded and chopped

1 large carrot – peeled and chopped

2 cloves garlic – peeled and chopped or 1 teaspoon garlic granules

1 teaspoon chilli powder

2 teaspoons ground turmeric

225g (8oz) long grain or basmati rice

1 x 400g tin chopped tomatoes

450mls ( ¾ pt ) stock

Salt and ground black pepper

1. Cut each sausage into 4 pieces.
2. Heat the oil in a deep saucepan, add the sausages and stir to brown them, add the onion, pepper, carrot, garlic and spices and stir well to mix.
3. Stir in the rice and fry lightly till the rice turns transparent, stir in the tomatoes and stock and add a little salt.
4. Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
5. Stir occasionally to prevent sticking and add more stock or water if needed.
6. Season to taste , stir well and cook uncovered for 5 minutes. Serve hot.

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