As always, these recipes have been carefully taste-tested in the BBC Nottingham Online kitchen by impartial observers during BBC Radio Nottingham's regular Monday cooking feature.

Verdict: finger lickin' good!

Deep South Jambalaya, vegetables and New Orleans butter:

Ingredients (serves 4)

480g Unpounded chicken (Chinese style)
240ml New Orleans Butter
16 Black Tiger Prawns
480g Jambalaya vegetable mix
960g Jambalaya rice
20g Spring onions
20g Coriander/Parsley finely chopped

Method:

1. Heat sauté pan over medium heat until hot.
2. Add New Orleans butter and melt. Once melted, add chicken and sauté for one minute.
3. Add shrimp and sauté until shrimp are opaque and firm.
4. Add Jambalaya vegetables and sauté until vegetables are hot.
5. Place rice in microwave for 30 seconds or until it reaches minimum internal temperature of 75C.
6. Mound rice and vegetables in bottom of service bowl.
7. Evenly distribute chicken and shrimp sauté on top of rice.
8. Garnish with chopped scallions over the top of the jambalaya.
9. Evenly sprinkle chopped coriander/parsley over the jambalaya.

Jambalaya Vegetable Mix:

Ingredients (serves 4)

160g Red Onions, finely chopped
160g Green Peppers, finely chopped
160g Carrots, sliced, blanched (for 2 minutes)

Method:

1. Cut vegetables.
2. Blanch carrots for 2 minutes and refresh under cold water and drain well.
3. Combine ingredients together and toss until evenly mixed.

New Orleans Butter:

Ingredients

455g Lightly salted butter
10g Meat Majic
15ml Soy Sauce
15g Parsley/ Coriander, finely chopped
30ml of chilli sauce
5g salt
5g pepper
5g garlic, freshly chopped

Method:

1. Combine all ingredients together in a bowl.
2. Heat in a microwave until butter is completely melted.
3. Mix all ingredients together until well mixed.

See also:TGI Friday's Hightailer non-alcholic cocktail.