Winter menu – option 5 ...

... the either or!

A fast chilli served in a bowl, topped with a spoonful

of sour cream and baked bread on the side – or fries or

wedges if that's your bag!

There are several ticks here – first and foremost, it's fast so you can make ahead in a large frying pan on the hob, requiring re-heating only and adding any variations of your choice. It caters for meat eaters, veggies, vegans - for everyone's preference - steak mince, Quorn mince, or vegan mince. You can even make a posh version and use your slow cooker.

A word of warning – DO NOT slow cook tinned red kidney beans, they should be added at the final stage.

Posh Chilli

Serves 4

500g diced steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker. If you're making the chilli on the hob then seal the steak mince – the frozen Quorn options can be added later so continue with the method below.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans or any of the optional extras!

For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop.

Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet - if the day ever dawns when we are able to entertain family and friends again – at least this recipe can be made ahead and frozen so you get to spend all your time with the gang!

Option 6, the “takeaway” and the “treat” - the end of this week!