Our next summer recipe dish is the main. Check it out below or download it from our latest Connect magazine edition which can we found here.


Our main dish has been submitted by ostomate Laura, thank you Laura, we can’t wait to try it!




  • 150g piece chorizo, diced
  • 1 each small red and small yellow pepper, deseeded and sliced
  • 1 onion, finely sliced
  • 2 celery sticks, finely sliced diagonally
  • 2 garlic cloves, crushed
  • 1 red chili, finely chopped
  • Leaves from a few fresh thyme sprigs
  • 200g long-grain rice
  • 227g can chopped tomatoes
  • 700ml vegetable or chicken stock, hot
  • 1/2 tsp Tabasco sauce, plus extra to serve
  • 200g raw tiger prawns, peeled and deveined
  • 4 spring onions, trimmed and finely sliced
  • Lime wedges, to serve



    1. Cook the chorizo in a wide, deep frying pan over a medium-heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
    2. Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, stock and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
    3. Stir in the chorizo, prawns and spring onions and cook for 1 minute. Serve Tabasco and lime wedges or cool completely to freeze. (It can be made ahead or with extra quantities for another meal and frozen for up to a month. It should be defrosted for 8 hours in the fridge before heating to serve).

Top tip! If you struggle with vegetables, you can cut the vegetables smaller or puree half of each vegetable or all. Prawn can be substituted by chicken if you don’t like seafood. Rice is good to thicken output if having issues with loose output.

Thanks again to Laura for this recipe! Do you have an ostomy-friendly recipe that you would like to share? Email us at [email protected] to be featured in our next Connect magazine!


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