This New Orleans Creole hot pot with sausages, celery, onions, green peppers, leeks, tomatoes and corn on the cob, among other flavours, are brought together with a Creole-style roux and gently cooked to offer up deep rich flavours in a hearty gravy. Less spicy than Cajun gumbo, this also makes it a popular dish with children.

Vegetarian mushroom and courgette pasanda with spiced carrots and peas (gajar matar), garlic bread and corn on the cob