The classic Creole stew in nine simple steps

Gumbo, “New Orleans’ most famous Creole creation”, is a word of Angolan origin that describes a dish that brings together West African, Native American, Spanish and French influences in one gloriously savoury pot of stew. City Creole or country Cajun, everyone in Louisiana has an opinion on the best way to make it, be that with fish and meat, fish or meat, or indeed no meat at all, especially during Lent. This is my version.

Prep 15 min
Cook 3 hr
Serves 4

A super side dish of buttery pak choi spiked with savoury miso and spicy gochujang – adapt at will

Who doesn’t love a sauce that soaks into every nook and cranny? The crunchy, celery-like stalks of pak choi and their tender, crisp leaves are the perfect vessel for this buttery miso and gochujang sauce. Vinegar and honey add a sweet-and-sour acidity, while the heat of chilli and gochujang pack the perfect punch. And if you can’t find pak choi? Swap it for any seasonal greens you can get your hands on.

It reduces the risk of heart disease, stroke, type 2 diabetes and colon cancer – while boosting the health of our gut microbiome and brain. Yet we all eat far too little fibre. Here is the no-fuss guide to getting your 30g a day

What is the leading risk factor for diet-related ill health? Ultra-processed food? Too much salt, sugar or fat? According to a systematic analysis published in 2022, it is our low intake of wholegrains. Wholegrains contain B vitamins, folic acid, omega-3 fats, protein, antioxidants and micronutrients. And, crucially, they are packed with fibre.

“Fibre feels like the forgotten nutrient,” says Dr Samantha Gill, a specialist gastroenterology dietitian for the British Dietetic Association. “It has a reputation for being bland, boring and tasting like cardboard. On top of that, fibre is often related to bloating and flatulence.”

Rich and mellow leeks in a sherry reduction are the ideal partner for a pork chop

Spanish home cooking is all about simple, bold flavours that, when combined, bring out the best of each ingredient. These pork chops with sherry-braised leeks are a case in point: the slow-cooked leeks absorb the flavours of the sherry, chicken stock, smoky pimentón and garlic, and in the process soften and develop a sweet, mellow richness, while the golden-crusted chops, finished with a hint of thyme, bring an earthy, rustic and deeply satisfying warmth to proceedings.