One-Pot Winter Jambalaya

1: Remove the okra from the freezer and leave it to thaw at room temperature.

2: Heat a little coconut oil in a pot and fry the onion, sweet potato, parsnips and carrots on a medium heat for 15 minutes, stirring occasionally.

3: Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.

4: Rinse the rice in hot water, then add it to the pan along with the tinned tomatoes, stock, oregano and thyme. Mix everything together, then cover the pot with a lid and simmer on a low heat for 20 minutes. Stir the jambalaya occasionally to prevent it from sticking to the bottom of the pot.

5: Add the sliced jalapeño and okra, then cook for 10 minutes with the lid removed or until the rice is fully cooked. Add hot water if required.

6: Serve with chopped parsley and a tablespoon of vegan yoghurt.