1

Mist a large nonstick frying pan with cooking spray and cook the chipolatas over a medium-high heat for 8-10 minutes, turning occasionally. Set aside on a plate, then cut into thick slices on the diagonal.

2

Mist a large nonstick pan with cooking spray, add the onions, peppers and 2 tablespoons water and cook, covered, for 5 minutes over a medium heat. Stir, then cook, uncovered, for a further 5 minutes, until softened and just starting to colour.

3

Add the garlic, oregano and spices and cook, stirring, for 1-2 minutes. Stir in the rice so it is well coated, then pour in the stock, tomatoes and thyme. Season well, bring to a simmer and cook, covered, for 20 minutes, stirring once or twice. Stir the chipolatas through the jambalaya, along with the prawns and peas. Leave to cook, covered, for 5-7 minutes or until the rice, peas and prawns are cooked through, the chipolatas are piping hot and the liquid has been absorbed.

4

Remove and discard the thyme sprigs, then season to taste and stir through the parsley and lemon juice

5

To serve Divide half of the jambalaya between 4 bowls, then scatter over a little extra chopped parsley. Serve with lemon wedges.

6

To freeze Store the remaining jambalaya in an airtight container and freeze for up to 3 months. Defrost overnight in the fridge and reheat over a low heat on the hob, adding a splash of water, until hot throughout.