Sweet potato gumbo with cornbread

Method

1. Put the oil, celery, chillies, onion, garlic, salt, dried herbs, cayenne and pepper in a saucepan over a medium heat and cook, stirring, for 6 minutes.
2. Add the stock, 150ml water, tomatoes, okra and bay leaf. Boil, then add the potato and cabbage. Cook for 15 minutes. Season, then discard the bay leaf.
3. Meanwhile, preheat the oven to 200C/fan180C/gas 6 and grease a 12-hole muffin tin. In a bowl, mix the flour, sugar, polenta and baking powder, then mix in the egg, milk and butter. Divide equally between the muffin holes and bake for 20-25 minutes. Serve with the gumbo.