Wash and quarter the tomato.

Cut the celery into 2 cm pieces.

Clean and wash the corn on the cob and cut into 4 pieces.

Peel the onion and quarter it lengthways.

Halve the merguez and fry on all sides for 2–3 minutes.

Put the cider, 1.

5 l water, poultry stock, lemon wedges, brown sugar, 1 ½ tablespoons salt, bay leaves, tomatoes, celery, bacon and Cajun spices in a saucepan and bring to the boil.

Wash the potatoes, cook in the stock for 20 minutes, add corn after 5 minutes, add merguez, artichokes and onions after another 5 minutes, add butter and prawns 5 minutes before the end of the cooking time.