Prawn And Ham Jambalaya

50 g/2 oz polyunsaturated margarine
1 green pepper, cored, deseeded and chopped
1 red pepper, cored, deseeded and chopped
4 celery stalks, sliced
1 large onion, peeled and finely sliced
2 cloves garlic, peeled and crushed
100 g/4 oz long-grain rice
3 tablespoons chopped parsley
1 x 400 g/14 oz can chopped tomatoes
6 drops of Tabasco
salt
freshly ground black pepper
450 g/1 lb peeled, cooked prawns
450 g/1 lb cooked lean ham, roughly chopped
100 g/4 oz peas, fresh or frozen
Garnish:
lemon twists
flat-leaf parsley sprigs

Melt the margarine in a large pan and fry the peppers, celery, onion, garlic and rice, until the onion is cooked and the rice has turned white. Stir in the parsley, tomatoes and Tabasco. Season very well with salt and pepper.

Add enough water to bring the liquid level about 2.5 cm/1inch above the top of the rice. Cover with a tight-fitting lid and cook, without lifting the lid, for 15 minutes. Add the prawns, ham and peas. Cover and continue to cook for 5 minutes.

Pile on to a warmed serving plate, garnish with lemon twists and parsley, and serve at once. SERVES 4