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Gumbo is a Louisiana institution. Fusing together flavours from the state’s Creole and Cajun heritage, it’s traditionally a deeply-flavoured stew. After exploring southern Louisiana, this is Gordon Ramsay’s version of a traditional gumbo… Chicken andouille gumbo with rice Serves: 8 Ingredients: For the braised chicken: 4 boneless, skin-on chicken breasts 4 bone-in, skin-on chicken legs, thighs attached 1 tsp freshly ground black pepper 2½ tsp kosher salt, divided 2 tbsp grapeseed oil 4 garlic cloves, crushed 3 celery stalks, diced 2 yellow onions, diced 8 cups chicken stock 3 sprigs thyme 3 spring onions, trimmed and chopped 1 lemon, cut in half, seeds removed For the gumbo base: 227g andouille sausage, cut into 1.3cm-thick slices 108g unsalted butter 125g all-purpose flour 2 celery stalks, finely diced 2 garlic cloves, minced 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 yellow onion, finely diced 1 tsp kosher salt 1 tsp cayenne pepper ½ tsp freshly ground black pepper 2 tbsp hot sauce For the rice: 341g white rice 946ml water 2 sprigs thyme, picked 2 tsp kosher salt Method: 1. Make the braised chicken: Season the chicken with the pepper and two teaspoons of the salt. In a large pot over medium heat, add the oil. Once the oil is shimmering, sear the chicken on all sides until golden brown, about 10 minutes. Be careful not to overcrowd the pan, and work in batches if necessary. 2. Remove the chicken from the pan and add the garlic, celery, and onions. Cook in the chicken fat until the vegetables begin to caramelise. Season with the remaining salt. 3. Add the chicken back to the pot and cover with the chicken stock. Add the thyme, scallions, and lemon halves and bring to a simmer. Continue cooking on a low heat until the chicken is tender and can easily be pulled apart, about one hour. 4. Remove the chicken from the stock and shred the meat from the bones. Cover the chicken and refrigerate until ready to use. Strain and reserve the chicken stock and discard the vegetables and thyme. 5. Make the gumbo base: In another large pot over a medium heat, add the andouille sausage and cook until the fat has rendered and the sausage has crisped. 6. Use a slotted spoon to remove the sausage from the pot and set aside on a paper towel–lined plate. 7. To the fat in the pot, add the butter. Once the butter is completely melted, add the flour and mix until a thick paste forms to make a roux. Reduce the heat to medium-low and continue cooking, stirring constantly until the roux has turned a very deep brown, about 30 to 45 minutes. 8. Add the celery, garlic, bell peppers, and onion. Continue cooking until the vegetables are softened, about five minutes. Season with the salt, cayenne, and black pepper. 9. Add the reserved chicken stock and the hot sauce and bring to a simmer. Continue cooking on low until the gumbo base has thickened, about 30 minutes. 10. Make the rice: In a medium pot over a medium heat, add the rice, water, thyme and salt and bring to a boil. Cover and reduce to a simmer. Cook until all the moisture has evaporated, about 20 minutes. Fluff the rice with a fork just before serving. 11. Add the pulled chicken and andouille sausage to the gumbo and serve with the rice. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort

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We all know how important it is for the whole family to follow a nutritious diet and enjoy tasty meals together, but with the chaos that the school summer holidays bring, that can be no mean feat. We are here to help with five simple yet flavoursome recipes from Discover Great Veg to keep everyone at the dinner table happy and well nourished. With a range of cuisines to choose from and packed full of delicious vegetables, the whole family can enjoy sharing healthy meals together. For a fun family mealtime idea, the vegan Mexican bean, spinach and nacho crumble will have everyone coming back for seconds! One portion contains three of your five a day and costs just £1.25 to make. Containing vitamins K and A, low in fat, and a source of fibre, folate and protein, it can also be cooked in your slow cooker. Introduce the kids to wonderfully leafy green kale in the family-friendlypork and kale meatballs with spaghetti. If you don’t have pork, try using chicken, turkey or beef to make the meatballs. And for a healthy twist on the classic chilli, try the chicken and kale chilli. Flavoursome and high in protein, yet low in fat it is also a source of vitamin C and high in vitamin K. Everyone loves a pasta bake! Suitable for vegetarians, the spinach pasta bake is packed full of vegetables and contains 3 of your 5 a day. Or for another injection of spinach, try the cheesy baked eggs, which makes a stunning centrepiece and is also suitable for vegetarians. Both dishes are high in vitamin K and A, and a source of folate. Mexican bean and spinach nacho crumble Cost: £1.25 per portion Prep time: 10 minutes | Cook time: 25 minutes Serves: 4 Ingredients: 1 tbsp vegetable oil 1 red onion, chopped 1 tsp ground cumin 1 tsp chilli powder 400g can red kidney beans, drained and rinsed 400g can cannellini beans, drained and rinsed 1 corn on the cob, kernels removed 250g frozen diced butternut squash 400g can chopped tomatoes 2 tbsp tomato ketchup 260g bag spinach 100g tortilla chips, roughly crushed Method: Heat the oil in a large saucepan and fry the onion for 3-4 minutes, add the spices and then add the beans, corn kernels and squash and fry for 1-2 minutes. Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the spinach and stir until wilted. Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for 1-2 minutes. Cooks tip: To cook in a slow cooker, prepare as above, stir in the tomatoes, water and ketchup and bring to the boil. Transfer to the slow cooker and cook on LOW for 4 hours. Stir in the spinach and finish as above. Pork and kale meatballs with tomato spaghetti Cost: £1.45 per portion Prep time: 20 minutes | Cook time: 30 minutes Serves: 4 Ingredients: 250g bag kale 2 tbsp oil 1 red onion, finely chopped 500g minced pork 1 tsp Italian seasoning 3 tbsp sun dried tomato pesto 250g spaghetti 400g can chopped tomatoes 2 tsp balsamic vinegar Method: Cook the kale in boiling water for 3-4 minutes, drain well. Squeeze out the excess moisture from half the kale and finely chop. Heat 1 tbsp oil in a frying pan and fry the onion for 4-5 minutes until golden, transfer half to a large bowl and mix in the pork, chopped kale, Italian seasoning and 1 tbsp pesto, season and mix well. Divide into 16 balls. Set aside the remaining onions. Heat the remaining oi in the same frying pan and fry the meatballs for 10-15 minutes until cooked through Remove and set aside. Meanwhile, cook the spaghetti according to pack instructions, drain, reserving a little of the cooking water. Return the reserved onions to the same frying pan, add the chopped tomatoes, vinegar, remaining pesto and kale and bring to the boil, stir in the spaghetti and a little of the cooking water and stir to evenly coat. Season. Serve the tomato spaghetti topped with the meatballs. Cooks tip: Try using minced turkey, chicken, lamb or beef instead of the pork. Chicken and kale chilli Cost: £1.95 per portion Prep time: 15 minutes | Cook time: 30 minutes Serves: 4 Ingredients: 1 tbsp oil 1 leek, sliced 1 clove garlic, chopped 2 tsp chilli powder 1 tsp ground cumin 500g minced chicken or turkey 2 tbsp tomato puree 400g can chopped tomatoes 400g can black beans, drained and rinsed 250g bag kale 1 ripe avocado, diced Soured cream and cooked rice to serve Method: Heat the oil in a large saucepan and fry the leek and garlic for 1 minute. Add the spices and then the minced chicken and fry until browned. Add the tomato puree, chopped tomatoes along with ½ can of water and the beans. Cover and simmer for 20 minutes. Meanwhile, cook the kale in boiling water for 3-4 minutes, drain well then stir into the chilli. Season to taste. Serve topped with avocado, a spoonful of soured cream on a bed of rice. Cooks tip: Try minced pork instead and serve on top of jacket potatoes. Spinach and pasta bake Cost: £1.44 per portion Prep time: 20 minutes | Cook time: 20 minutes Serves: 4 Ingredients: 75g cashews 1 carrot, sliced 1 sweet potato, diced 300ml almond milk 50g vegan hard cheese, grated 300g macaroni pasta 260g bag spinach 1 tbsp vegetable oil 1 leek, sliced 100g cherry tomatoes, halved 50g homemade breadcrumbs Method: Preheat the oven to 200C, gas mark 6. Cook the cashews, carrot, and sweet potato in boiling water for 10 minutes or until tender. Drain and puree in a food processor with the almond milk until smooth, season and add half the cheese alternative. Cook the macaroni in boiling salted water for 10 minutes, add the spinach until wilted, drain well and return to the pan. Heat the oil in a frying pan and fry the leek and tomatoes for 3-4 minutes until softened. Mix the sauce and leek mixture into the pasta and stir to combine. Transfer to an ovenproof serving dish, sprinkle with remaining cheese alternative and breadcrumbs and bake for 20 minutes until golden. Cooks tip: Try new potatoes or butternut squash to replace the sweet potatoes. Cheesy baked eggs Cost: £1.25 per portion Cook time: 25 minutes Serves: 4 Ingredients: 1 tbsp olive oil 2 leeks, trimmed and sliced 2 cloves garlic sliced 10 cherry tomatoes sliced 200g spinach 4 large eggs 100g mature cheddar grated Seasoning to taste Method: Preheat your oven to 180C. Add the oil to a medium pan on a low to medium heat then add in the leeks. Fry for 8-10 minutes until soft and caramelising. Now add the garlic and fry for a further minute. Add the tomatoes and spinach to the pan and cook down for 1-2 minutes. Turn off the heat and season well. Transfer the mix to a medium high sided baking dish. Crack the eggs on top of the veg mix. Sprinkle the grated cheese over the top and pop in the oven for 8-10 minutes. Take out of the oven and serve with some crusty bread For more recipes and inspiration, visit discovergreatveg.co.uk Read More A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London How to make cassava chips How to make a traditional Sierra Leonean rich cake How to make West African brasied beef shorts in peanut and coconut milk

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