Rachel Allen served up prawn and spicy sausage gumbo with chilli cornbread on Saturday Kitchen.

The ingredients for the cornbread are: 175g plain flour, 175g medium cornmeal or polenta, 50g caster sugar, 2½ tsp baking powder, 1 tsp salt, 75g sweetcorn kernels, 50g cheddar, grated, 4 spring onions, trimmed and thinly sliced, 2 tbsp chopped fresh coriander, ½ –1 red chilli, seeds removed and finely chopped, 1 free-range egg, lightly beaten, 50g unsalted butter, melted, 225ml buttermilk and 1 tsp Tabasco.

For the gumbo: 25g butter, 3–4 garlic cloves, finely grated, 300g raw prawns or shrimps, peeled and cut in half lengthwise if large, 1 tsp Tabasco, 50g spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced, 3 tbsp bourbon whisky, 1 x 400g tin chopped plum tomatoes, 400ml chicken stock, 125ml cream, single or double, 15g Parmesan, grated, plus 15g to serve, 2 tsp chopped fresh thyme, salt and freshly ground black pepper, 1 lime, cut into wedges, to serve.

See recipes by Rachel in her book titled: Soup Broth Bread available from Amazon now.