Chilli non Carne (can be made meat too)

700g Quorn mince (or 500g beef and 500g pork mince)

3 red onions (or 2 large) finely diced

2 medium carrots finely diced

2 sticks of celery finely diced

4 cloves of garlic grated/mashed

Olive oil

2 tsp ground cumin

2 tsp ground allspice

1 cinnamon stick or 1 flat tsp ground cinnamon

3 bay leaves

2 birds eye chillies finely chopped

2 dried chipotle chillies (rehydrated in some boiling water for 10 mins and finely chopped)

3 tbs cider vinegar

2 x 400g tins of good quality chopped tomatoes

2 tbs ketchup

1 heaped tbs dark brown sugar

2 x 400g tins of kidney beans

To serve

Chopped fresh coriander

Finely sliced radishes 

Creme fraiche

Rice/jacket potato/cauliflower rice/roast squash

Hydrate the chipotle and set aside. Fry the Quorn on medium/high heat (6-7) until browned in a good slug of olive oil in a Le Creuset pan. Add the onion, celery and carrot and a pinch of salt and some more oil if needed and fry until soft then add the garlic, spices, and  chillies and stir and cook for a couple of mins. 

Add the tomatoes and swill out each tin filled with about 1/3 cold water into the chilli. Add all the other ingredients EXCEPT the kidney beans and cook on a low heat for a couple of hours ideally. If in a rush go number 5 for 30 mins, stirring regularly, add more water if necessary. Add the kidney beans about half an hour before you want to eat. 

Serve with the fresh coriander, radish and creme fraiche on top.

Chickpea & Feta Salad

Serves 4

Half a red onion very finely sliced

1 red bird eye chilli finely chopped

Juice of one lemon

2 tbs olive oil

1 large jar of chickpeas

1 small tin of kidney beans

1 medium beetroot grated

2 large carrots grated 

Handful of mint roughly chopped

Handful of basil torn 

1 pack of feta cheese

1 tbs lin seeds

1 tbs sunflower seeds

In a large bowl mix the onion with the chilli and stir in the lemon juice and olive oil and mix well, adding some salt and pepper. Leave to one side for 20 mins to take the raw taste off the onion.

Heat the chickpeas until lukewarm with a couple tbs water. Once warm take off the heat and mash about 1/4 until a rough paste. 

Stir the chickpeas into the onion and lemon and mix well to make sure the paste takes on the oil and lemon juice. Add the kidney beans, carrot and beetroot and stir together. 

Finally add the herbs and crumble in the feta keeping some larger chunks. Check the seasoning and add more salt and lemon juice if necessary.

Serve and sprinkle on the seeds (if using) on each serving.

Can also add chopped tomatoes and cucumber – but only if not planning to keep left overs as will go too soggy.