One pot

Gumbo is one of Louisiana’s defining dishes: a one-pot stew that sums up the state’s mixed heritage. French technique, Spanish influence, Native American spice and European smoked sausage all play a part – even the name ‘gumbo’ derives from the West African name for okra, a key ingredient. There are many variations, but two broad styles: Creole, which is lighter with a tomato base, and Cajun, which is darker, smokier and centred around a ‘dark roux’

Bashing radishes with a rolling pin helps them to soak up the delicious dressing, which is made with gluten-free tamari in place of the usual soy sauce

Quick, easy and also good enough for entertaining if you double up – just add crusty bread to serve

This recipe has three secret flavour-boosting ingredients – coffee, soy sauce and cocoa. Rich and tasty, it’s even better the next day

Cooked all in one pan that then goes straight into the oven, this Tex-Mex inspired recipe gives you minimal washing up with maximum flavour

Apple cider vinegar works hard here, tenderising the meat and lending a clean tangy flavour that cuts through the rich pork shoulder

Topping the pie with little pieces of pastry allows for extra-crispy bits and means the cheese can bubble through the gaps to get nicely browned

Chicken cacciatore is a rustic Italian dish featuring chicken braised with tomatoes, onions and peppers. We’ve added orzo here to soak up all the delicious flavour

Ready in under 30 minutes, here frozen peas provide the base for crispy-skinned salmon, their flavour boosted with preserved lemon, salty olives and creamy soft cheese