Jamie Oliver served up a tasty and hearty deep south surf n’turf gumbo with pickled Chillies on Jamie and Jimmy’s Friday Night Feast.

Jamie says: “This delicious stew from the Deep South is a real melting pot, with African, French and Spanish influences. Dotted with spicy chorizo, tender chicken, crab, prawns and sweet potatoes, this is hearty, indulgent and a real flavour extravaganza.”

The ingredients are: 200 g quality chorizo, 1 onion, 1 green pepper, 1 yellow pepper, 1 red pepper, 3 sticks of celery, 4 cloves og garlic, 1 fresh red chilli, 1 fresh green chilli, 2 medium sweet potatoes, a few sprigs of fresh rosemary, a few sprigs of fresh thyme, 4 fresh bay leaves, 1 tesapoon cayenne pepper, 1 heaped tablespoon plain flour, 1 x 400 g tin of plum tomatoes, 300 g okra, 300 g white crabmeat , from sustainable sources and a few sprigs of fresh flat-leaf parsley.

For The Stock: 1 x 1.6 kg whole free-range chicken, olive oil, 12 large raw shell-on tiger prawns, from sustainable sources, 1 teaspoon cayenne pepper and 1.5 litres organic chicken stock.

For the pickled Chillies: 6 fresh Scotch bonnets, 2 fresh bay leaves, extra virgin olive oil and 1 splash of white or red wine vinegar.