Tag Archives: Lisa Faulkner


Honestly, the best way that I can describe this delightful supper dish is ‘a festival of fabulous flavours having a party with your taste buds!’ I was trying to describe it to my daughter, Maddie, who was not here to savour this latest culinary creation and said, ‘It’s a bit like paella but with more oomph!’ (Don’t get me wrong, I love paella and I personally think the two dishes should not compete with one another!) Anyway, then I googled it….see below. In the meantime, give it a go – flavour fiesta!

Serves 4

What you need…

Splash of rapeseed oil

4 chicken breasts, sliced

400g chorizo, chopped

2 onions, finely sliced

2 garlic cloves, chopped

2 red peppers, deseeded and sliced

2 celery sticks, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon garlic salt

1 teaspoon paprika

1 teaspoon cayenne pepper

½ teaspoon mustard powder

A few grinds of black pepper

300g long grain rice

1 x 400g tinned chopped tomatoes

300ml chicken stock

300g raw prawns

12 mussels

12 clams

2 tablespoons fresh parsley, chopped

5 spring onions, trimmed and sliced

What to do…

Use a heavy, high-sided frying pan to place over a moderate heat. Warm your oil and add the chicken breasts, cooking until they start to brown. Then add the chorizo and cook for a further 2-3 minutes, until it starts to brown. Use a slotted spoon to remove both from the pan and set aside.

Return the pan to the heat and add the onions, cooking until softened. Tip in the garlic, peppers, celery, thyme and oregano, stirring to evenly mix. Return the chicken and chorizo to the pan together with the garlic salt, paprika, cayenne, mustard powder and black pepper. Stir well.

Then, tip in the rice, tomatoes and stock and give the whole lot a good stir. Bring to the boil and then simmer, covered, for 15 minutes or until the rice is cooked through. It’s probably worth checking every now and then just to make sure it’s not sticking to the pan. Add the prawns, mussels and clams and cook for 4-5 minutes or until the shells have opened and the prawns have turned pink.

Sprinkle with parsley and spring onions and serve. Party on!


When I added the rice, I walked off and left it for a while, to enjoy wine-time with hubby, popping back firstly to check it hadn’t stuck and secondly to switch the hob off and add the seafood. I gave it a quick stir, rammed the lid back on and went off for another 15 minutes to enjoy wine and good company. Just before we sat down to eat, I turned the heat up high and just warmed everything through (the seafood had gently cooked in my absence!)

A bit about Jambalaya…

According to Google, Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron.

Inspired by…

Lisa Faulkner

How easy…

Very easy. Get the prep done and then it takes barely any effort at all!





Proper Old-Fashioned Christmas Tree Shortbread

Utterly delicious, delectable and delightful is this recipe for buttery, sweet shortbread! And also, they are a doddle to make and take only 10 minutes to cook. First batch was made on Sunday with the grand kids and I feel that we will be on at least our third batch by the end of week!

Makes 8 – 12 slices in a 23cm tin or numerous Christmas trees or stars!

What you need…

175g plain flour

125g butter, cubes and at room temperature

50g caster sugar, plus extra for sprinkling

A good pinch of salt

1 vanilla pod, seeds scraped out

Christmas tree or star-shaped cookie cutters and a lightly buttered baking sheet (or 1 x 23cm lightly buttered tart tin for more traditional shortbread slices)

What to do…

Preheat your oven to 190˚c / 375˚f / gas 5.

Chuck all the ingredients into your food processor and pulse until a dough is formed. Roll out and cut your chosen shapes out. Roll out again and repeat (you can probably only roll out twice as you don’t want to be fiddling around with the dough). Alternatively, roll it out to fit the tart tin, press the mixture in and fork the edges.

For the shortbread biscuits, bake in the oven for 10 minutes, until they are just starting to turn golden at the edges. If your cooking the big one in the tart tin, bake for 30 – 35 minutes and then cut it into 8 – 12 segments as soon as it comes of out the oven.

When cool, sprinkle with caster sugar (or spray with edible gold in Sophia’s case!)

That’s it! Enjoy with a hot cup of tea or just by themselves – seriously yummy!