Jambalaya

Heat oil in a heavy casserole or Dutch oven and cook onions until they’re limp but not brown.

Add green pepper strips and stir them around for a few minutes, then add the rice and stir again until the rice grains glisten and turn slightly opaque.

Add garlic, tomatoes, thyme, chili powder, salt and a good grinding of black pepper. If you’re using saffron, dissolve it in the chicken stock.

Pour this into the pan, stir again, and bring mixture slowly to the boil.

Stir in cubed ham, reduce heat and cover pan.

Cook at a bare simmer for about 20 minutes, without stirring. By then, most of the juices should be absorbed.

Taste a bit of rice. If it’s tender but sauce is too soupy, cook a few minutes longer with the lid off. If it’s not tender, cover again and continue to simmer, adding a little more stock or water if it threatens to dry out too much.

When it’s done to your satisfaction, give the rice a final fluffing stir, sprinkle with lots of parsley and serve from the casserole.