Rick Stein served up a tasty jambalaya chicken and rice dish on Saturday Kitchen.

The ingridents are: 2 tablespoons of vegetable oil, 90g Chorizo sausage, sliced, 2 teaspoons of paprika, 4 garlic cloves, chopped, 1 medium onion, chopped, 1 green bell pepper, 2 celery sticks, sliced, 2 red chillies – seeded and finely chopped, 2 skinless chicken breast fillets – cut into 1 inch pieces, 10 (or however many you fancy) raw king prawns, 2 dried bay leaves, crushed, 1 sprig of thyme, 1/2 teaspoon of dried oregano, 1 teaspoon of chilli powder, 300g long grain rice, 700ml hot chicken stock, 3/4 of a teaspoon of salt – or to your taste and 2 spring onions – sliced.