Leek and potato soup

Soup is one of my favourite winter lunches. A delicious soup with a good hunk of bread is perfect for those cold days. Soup is such a simple dish to make, i don’t know why you would ever buy it. Just make a big batch up and freeze in portions ready for those days you just don’t have time to cook lunch.

*Please note the links within this blog post are affiliate links, if you purchase through the link’s below I will receive a tiny portion of it at no extra cost to you*

The recipe below is an adapted version from a Soup recipe book by The Women’s Institute, get the recipe book here. This soup book has tons of really simple, tasty and healthy soups to try out.

A couple of small tweaks to quantities and timings to get the soup a little thicker, but relatively similar to the one in the book. Let me know how you find it in the comments below 😀

leek and potato soup

Leek and potato soup

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 medium white onion
  • 400g maris piper potatoes
  • 500g leeks
  • 50g light butter
  • 850 ml chicken/veg stock
  • 300 ml milk
  • Salt and pepper
  • Chives to serve
  • Dollop of single cream (optional)

Method:

Slice onion into thin strips. Peel potatoes and chop into rough 1 inch squares. Peel outer layer off leeks and chop into 1cm thick slices.

Heat butter in large pan (with lid), once melted add all the chopped ingredients and put on a low heat with lid on and sweat for 20 minutes, stirring occasionally.

After 15 minutes, make up stock using 2 stock cubes and once timer goes off add to pan. Place lid back on and simmer for another 20 minutes.

Remove from heat, add milk, (transfer to plastic bowl or blender) and blend till smooth. Handheld blenders are super cheap and really handy for soups and sauces.

Add salt and pepper to taste and then reheat and serve. This soup can be kept in the fridge up to 1 week, and frozen for up to 6 months. I freeze in soup bags like these one’s here. Super handy for stocks, soups and sauces.

Sprinkle with chives and a dollop of cream (if you so wish) and enjoy!

leek soup

Easy peasy vegetarian salad

Easy peasy vegetarian salad

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • 3 new potatoes
  • 1 medium egg
  • 1 cup of lettuce
  • 3 Cherry tomatoes
  • 4 thick cucumber slices
  • ¼ red pepper
  • ½ avocado
  • 100g tenderstem broccoli
  • 1 spring onion
  • 1 tbsp light mayonnaise
  • 1 tbsp of light Caesar dressing

Directions:

Fill a pan with cold water and add 3 new potatoes and an egg, put on the stove with the lid on and bring to boiling point. Once boiling, turn heat down to simmer and set timer for 9 minutes.

While this simmers you can prep the actual salad. Roughly chop some lettuce (I use iceberg and spinach), a few tomatoes, some cucumber, peppers, avocado and anything else you fancy chucking in, the world is your oyster 🥗.

When the timer goes off, scoop the egg out and plunge into a bowl of cold water. Leave the potatoes to simmer for another 5 minutes.

After the 5 minutes are up, add your tenderstem broccoli and set timer for 3 minutes. Tap the egg shell all round with the back of a teaspoon and peal. Cut in half and place on plate.

Roughly chop some spring onions and place in a bowl. Add the light mayonnaise. Once the potatoes are cooked (should feel easy to put a knife through), roughly chop these up and mix with the onion/mayo mix. Add this and the broccoli to your plate, whatever dressing you desire and enjoy.

Simple salad that tastes delicious and has plenty of benefits for you. I prep this for lunch, and leave the egg smashing and potato salad mix for the next day.

4 simple steps to tapas heaven!

Lemon chicken skewers, sticky chicken skewers and patatas bravas

Tapas is one of my favourite cuisines. It allows you to try a great variety of tastes and flavours all washed down with a glass (or four) of wine. The difference between cooking a meal and cooking tapas is timing; timing really is everything, and a lot of the food needs to be cooked at the same time or within minutes of each other. This is where the difficulty lies, each recipe alone is somewhat simple, but then added together, preparation is the key to success. As a friend always says, prior preparation prevents poor performance.

Rory’s parents were up for the weekend and we decided on the Saturday evening to cook tapas for them, and hopefully showcase some of my culinary skills. Rory was mostly on the entertaining (drinking) side, although he did help with a lot of the preparation. I have been experimenting with a few of these dishes for a while now, others were first or second attempts.

I must have got my quantities wrong, I cooked enough food for 8 people, rather than 4, but it is delicious re heated the next day, and the day after. On the menu, I included two types of chicken skewers, first off I made a sticky chicken and pepper skewer (recipe here), and then I made a lemongrass chicken skewer (recipe here). These are delicious, I love skewers, so simple and easy to cook, marinated for at least an evening before and only ten minutes under the grill make these a simple go to dish.

Next on the menu was meatballs and sauce, this is the second time making these so I have not done a recipe, a few tweaks needed but a great deal of flavour. Then I made Spanish omelette, I tried a new twist on my usual recipe and it tasted delicious! You can’t have a tapas evening without patatas bravas, it shouldn’t be done (recipe here). This simple dish can be prepared ahead and re-heated the next day or evening.

Other dishes on the table included, halloumi, a mozzarella, tomato and spinach salad with balsamic glaze, mozzarella wrapped in parma ham on a stick with a piece of fresh mango, my first attempt at Arancini, although these ended up flat, so I referred to them as flarancini. Several appetisers lay about the table including olives, hummus and flat bread, oiled peppers and various nibbles. I had planned to flash-fry king prawns with chilli and garlic but once I saw how much food was on the table, I made the executive decision to quit while I was ahead.
Tapas-meal
Tapas is so much fun to make and even better to eat, a little stressful but totally worth it when you see the sheer glory of all the food in front of you. A wonderful evening with great company, delicious food and lots of wine.

Hope you enjoy the three recipes I have included below, very easy to make but so much flavour and delicious to eat! Like, share, comment and subscribe.

If you enjoy my blog posts and want to get notified when I post, subscribe today. Either type your email address on the right-hand side of the page on desktop, or click the blue box “Follow Chefwynd” below on mobile.

Sticky chicken skewers

Marinated sticky chicken and pepper skewers

Overnight marinated sticky chicken and pepper, skewered and grilled for a delcious starter


Ingredients

  • 4 tbsp. dark soy sauce
  • 2 tbsp. olive oil
  • 3 tbsp. runny honey
  • 2cm knob of ginger peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 1 red bell pepper cubed (2.5cm2)
  • 500g skinless chicken breast cubed (2.5cm2)

Directions

  1. Prepare all ingredients and place in a glass bowl. Combine until mixed well, then cover and leave in fridge overnight (the longer the better). If possible, mix a couple of times throughout to make sure all is combined.
  2. On the day of serving, skewer the chicken and peppers, around 5 chicken to 3 peppers on each.
  3. This should make about 6 skewers, more if you use less chicken on each one.
  4. Place on grill pan, drizzle extra sauce on top and grill for 10 minutes, baste and turn halfway.

Lemongrass chicken skewers

Lemongrass chicken skewers

Marinated overnight, lemongrass chicken skewers, delicious as a starter


Ingredients

  • 2 lemongrass stalks finely chopped
  • 2 lemongrass stalks (cut into 2.5 cm sticks)
  • 2 tbsp. olive oil
  • 3 tbsp. dark soy sauce
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 garlic cloves
  • 500g skinless chicken breast cubed (2.5cm2)

Directions

  1. Prepare all ingredients (except lemongrass sticks) and place in a glass bowl. Combine until mixed well, then cover and leave in fridge overnight (the longer the better). If possible, mix a couple of times throughout to make sure all is combined.
  2. On the day of serving, chop up the lemongrass stalks into small sticks (about 6 little sticks in total), then thread chicken onto a wooden/metal skewer, with 1 piece of lemongrass in the middle.
  3. This should make about 6 skewers, more if you use less chicken on each one
  4. Place on grill pan, and grill for 10 minutes, turning halfway.

Patatas bravas

Patatas bravas

Spicy patatas bravas, the perfect accompaniment for any tapas dish


Ingredients

    Equipment:
  • Hand-held blender
  • Large saucepan
  • Saucepan with lid
  • Roasting tray

  • Ingredients:
  • 1 kg potatoes, chopped into 1.5cm cubes
  • 1 tbsp. olive oil plus extra for roasting
  • 400g tin of chopped tomatoes
  • 2 large garlic cloves finely chopped
  • 60 ml (4 tbsp.) white wine
  • 2 tsp. red wine vinegar
  • ½ tsp. crushed chillies
  • 1 ½ tsp. smoky paprika
  • ½ tsp. paprika
  • 1 tsp. brown sugar

Directions

  1. Pre-heat oven to 180oc. Roughly chop potatoes and par boil in cold water, bringing to the boil and boiling for 3 minutes, drain, pat dry with kitchen roll and transfer to baking tray, coat in oil and sprinkle salt, place in oven for 40 minutes, shaking every so often.
  2. Finely chop onion and garlic, fry onion in olive oil for 5 mins until soft, add garlic and fry for a further minute. Add the white wine and let this simmer for 2 minutes.
  3. Add all the other ingredients (tomatoes and spices etc.), and leave to simmer for 20 minutes.
  4. Using a hand blender, blend sauce until smooth and return to pan. Once potatoes have finished cooking, add them to the sauce and serve.

Roasted butternut squash, pepper and pea risotto


Butternut squash is a vegetable I rarely ate until I met Rory. It always reminded me of pumpkins which I distinctly remember not enjoying. Then one night several weeks ago, Rory said he really liked squash, so I decided to try it. Cooking a fairly simple risotto from BBC good food, it was nice enough and the flavours were there, but after cooking it a few times I started to adjust the flavours and what went in my risotto until we created this recipe.

This risotto is still pretty simple, and I believe it is delicious, full of flavour and lots of different vegetables. I think it makes a really nice starter serving 4, or as a main meal serving 2. You could also replace the squash with chicken, and the recipe would still work well.

Hope you enjoy the recipe, let me know what you think

Roasted butternut squash, pepper and pea risotto

1 medium white onion finely chopped
2 garlic cloves finely chopped
1 bay leaf (fresh of dried)
1 butternut squash peeled and chopped into chunks
1 medium bell pepper (red or yellow) cut into thick slices
150 g frozen garden peas
140 g Arborio rice
1 tbsp. Crème fraîche
2 vegetable stock cubes (can use chicken if prefer)
1 cal. spray

Peel and chop butternut squash into large chunks. The best method Rory and I use is to peel the squash, and then to chop the base off and scoop out the middle, chop into thick slices and then into lumps. Place a piece of foil in the roasting tin; add the squash and spray with low cal. spray. Place in middle of pre-heated oven for about 30 minutes, you want the squash to soften not crisp too much.
butternut-squash
Prep the other veg (peppers, onion, and garlic). Tip: For the garlic, chop the end off, and then press down the side of the knife to crush the garlic, this will make it easier to peel. Also, chop the pepper up nice and thick so it does not disintegrate while cooking.

Make up the stock (800 ml) about 20 minutes after the squash goes in the oven. Next, heat up the frying pan on a medium to high heat, spray with low cal. spray and add the onions to soften. Fry for about 2 minutes, spraying more 1 cal. spray if needed. Turn down to medium heat and add peppers and garlic, fry for a further minute, and then add the risotto rice and fry for about 3 minutes.

* After 30 minutes take ¾ of the squash out of the oven and mash into a bowl and cover and leave on side. Turn oven down to about 140°c, place the rest back in the oven to crisp up. *

Turn the heat down to 3 and add the bay leaf. Slowly incorporate the stock, making sure after every addition to stir and let the rice absorb the stock. Make sure to do this section slowly to allow the rice to fully absorb all the stock; this will help with a thick delicious flavour.
butternut-squash-risotto
Once all the stock is incorporated, taste the rice and check its cooked through, then add the mashed butternut squash, and the frozen garden peas. Let this heat through and then add the Crème fraîche and then add to bowls (leave out the bay leaf). Place the roasted squash from the oven on the top of the risotto to serve. Enjoy!
Simple! Such a great meal, very tasty and full of healthy vegetables. Find the print friendly version below.

Roasted butternut squash, pepper and pea risotto

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

    Equipment:
  • Large saucepan
  • Roasting tray
  • Spatula
  • Measuring jug
  • Kitchen foil
  • Grater

  • Ingredients:
  • 1 medium white onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 bay leaf (fresh of dried)
  • 1 butternut squash peeled and chopped into chunks
  • 1 medium bell pepper (red or yellow) cut into thick slices
  • 150 g frozen garden peas
  • 140 g Arborio rice
  • 1 tbsp. Crème fraîche
  • 2 vegetable stock cubes (can use chicken if prefer)
  • 1 cal. spray
  • Parmesan (optional)

Directions

  1. Pre-heat oven to 180°C.
  2. Peel and chop butternut squash into large chunks.
  3. Line the roasting tin with foil; add the squash and spray with low cal. spray.
  4. Place in middle of pre-heated oven for about 30 minutes
  5. Prep the other veg (peppers, onion, and garlic).
  6. Boil kettle and make up 800ml stock 20 minutes after the squash went in.
  7. Heat up the frying pan on a medium to high heat, spray with low cal. spray and add the onions to soften. Fry for about 2 minutes, spraying more 1 cal. spray if needed.
  8. Turn down to medium heat and add peppers and garlic, fry for a further minute, and then add the risotto rice and fry for about 3 minutes.
  9. * After 30 minutes, take ¾ of the squash out of the oven and mash into a bowl, cover and leave on side. Turn oven down to about 140°c, place the rest back in the oven to crisp up. *
  10. Turn the hob heat down to 3 and add the bay leaf.
  11. Slowly incorporate the stock, making sure the stock is absorbed by the rice each time.
  12. Once all stock is incorporated, it should be a little runny but cooked.
  13. Then add the mashed butternut squash, and the frozen garden peas.
  14. Let this heat through and then add the crème fraiche
  15. Serve this in bowls with the leftover roasted squash on top (don’t eat the bay leaf)

Cottage pie with sliced new potatoes


Long time no post. Busy busy busy. Third year of university is really taking it out of me. I feel like I have no real time to myself, just work, work, work. Focusing on the end goal; I will graduate, hopefully with a first, with money in the bank and a job around the corner.

I haven’t posted since before Christmas, as if it is already mid Jan!! Christmas was wonderful, traditional family time, many glasses of wine, as much cheese as I could possibly eat and games all night. I love Christmas at the Chetwynd’s, so much fun and great to have time to see everyone. Missing my big brother this year, as he is out in Australia, but got to speak to him on the phone and he will be back before we know it.

The post today is a pretty simple dish, a twist on the classic cottage pie. Now I love mashed potato more than most, but I also like it full of butter and cheese. Rory and I are attempting a healthy January, (in an attempt to burn off some of the Christmas weight) so with this in mind, I have not been able to have mash the way I want it. But I have created a new recipe using sliced new potatoes creating a very healthy cottage pie. Which, if you are on slimming world, is only 1 syn per portion (using cheese as half your healthy extra a).


cottage-pie-prepped-veg
cottage-pie-oven-cooked
cottage-pie-meal

This cottage pie has all the flavour of a classic, but so much healthier! Hope you enjoy this recipe, let me know what you think. Like, share, comment and subscribe ☺

Cottage pie with sliced new potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

    Equipment:
  • Large non-stick saucepan
  • Medium saucepan with lid
  • Slotted spoon
  • Litre jug
  • 25x25cm ovenproof dish

  • Ingredients:
  • 500g 5% beef mince
  • 80g light cheddar cheese
  • 3 medium carrots sliced
  • 4 sticks of celery sliced
  • 1 medium white onion diced
  • 2 garlic cloves crushed
  • 1 cal. cooking spray
  • 600ml beef stock (1.5 cubes)
  • 450g new potatoes sliced
  • Worchester sauce
  • Soy sauce
  • 1 Bay leaf (not essential)

Directions

  1. Prep veg; slice carrots and celery about ½ cm thick, dice onion and garlic. Make up 600ml of stock and start heating up the pan.
  2. Spray the large pan with 1 cal. spray and add the mince, cook until most of the mince is brown and then add the onion and garlic.
  3. Fry off for a few minutes until onions are soft, then add the carrots and celery (fry for about 4 minutes).
  4. Pour the stock into the pan, add the bay leaf, a good splash of Worchester sauce and soy sauce, bring to the boil and then leave to simmer for 25-30 minutes (leave lid off last 5 mins of cooking).
  5. While the pan is simmering, finely slice the new potatoes, place in cold water and bring to the boil, leave to simmer for 15-20 minutes.
  6. (Pre heat oven to 180 degrees)
  7. Once cooked, drain the new potatoes. Use the slotted spoon to transfer the mince mixture to the bottom of the roasting dish, making sure not to take too much liquid. Then cover with new potatoes and sprinkle with cheese.
  8. Place in oven for 10-15 minutes until brown, then serve with garden peas (or broccoli)

Chefwynd’s famous vegan stir-fry


This stir-fry is famous, I say famous in the lightest sense. Famous to me as most of my friends have eaten it. A few years ago (when I cooked less than I should have) I used to always cook the same things. When I would invite the girls round for tea, Claire used to make a joke that I was either cooking Green thai curry or stir-fry. That is pretty much all I ever made. My philosophy was if you cook something great, stick to it. I have a new philosphy however, once you can cook something great, share it with the world. So that is what I am going to do. Share with you my famous stir-fry so everyone can try it at home.

It’s very simple and easy to make, and what makes it so great is that get lots of vegetables all in one meal with a sweet, tangy sauce that makes my mouth water just thinking about it. Anyone who knows Rory or has ever read a post knows how much he likes food, but one thing I found out is that vegetables aren’t “his thing”, I mean he will eat them but they are really just filling space that could be better filled with cake. But, this stir-fry, which is basically just vegetables (and some noodles) he loves. Which goes to show, you can make vegetables taste great*.

This recipe can be adapted with different vegetables and you can add meat or fish if required. I have kept this recipe vegan/vegetarian to keep costs low. If you wish to use meat, I recommend part cooking the chicken first (5 mins or so) and then adding onions and following the recipe, whereas with prawns, if they are already cooked add these when you add the sauce just to heat them up.

I invited Claire round to have dinner tonight as Rory is away for the weekend, this recipe serves two generously and is great the next day re heated. It doesn’t however freeze well. The prep takes about 20 minutes, if I have time at the weekend (and I know I want to eat stir-fry one night in the week), I will chop up all the veg, seal them in tubs and put them in the fridge to save time when cooking.

*In my opinion vegetables already taste great!

Firstly, you will need to have a large wok, wooden spatula, sharp knife and a chopping board; if you don’t have a wok, a deep frying pan will work fine.

Stir-fry ingredients
  • ½ red onion
  • 140g broccoli
  • 1 red/yellow bell pepper
  • 4 baby corn
  • Garden peas (few handfuls)
  • 1 spring onion
  • 1 garlic clove
  • ½ tsp. red chilli
  • ½ tsp. fresh ginger
  • 1 cal spray
  • Rice noodles to serve (1 nest is enough)
  • Sauce ingredients
  • 1 tsp. tomato puree
  • 2 tbsp. light soy sauce
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. terriyaki sauce
  • A pinch of paprika
  • Black pepper
  • Sesame seeds (to serve)

  • The method:
    Time to start prepping! This is where you are going to chop, dice and slice all your veg: finely slice red onion, spring onion, garlic, chilli and pepper; chop baby corn in half length ways; broccoli into small florrets; grate the ginger.
    stir-fry vegetables
    Now to get cooking…turn the hob on to 5 (electric), and let your wok heat up. Once heated, spray some 1 cal. spray in (or oil if you prefer), then turn it down to 4.

    Add the red onion and fry for 2 minutes, then add the broccoli for a further 2 minutes, then add everything else (not the sauce though). Add more oil as required (i spray throughout the cooking process).
    stir-fry vegetables - broccoli and red onion
    The trick here is to keep everything moving, don’t let things sit for too long as it will burn at the bottom of the wok.

    At this point you want to get your noodles heated. Boil your kettle and place your rice noodles in a pan; pour boiling water to cover them. Bring these to a boil and then simmer for 2-3 minutes. (Don’t forget to keep your stir-fry moving).

    After about 5 minutes of cooking, everything should start to be softening and looking almost ready. Add your garden peas now and stir through to heat up.

    Now that your noodles are cooking, and your veg is looking cooked, you can add the crucial ingredients to a top notch stir-fry! Now I hate washing up, so I add my sauce directly to the wok, but you can make it in a cup first and pour it in, this is your choice. Whichever option you choose, this is the time to do it.
    stir-fry vegetables and noodles
    Drain your noodles and add them to your wok, combine everything together and serve. Depending how many noodles you put in, you may want a little more sauce, just add this to taste.
    Stir-fry.jpg
    stir-fry
    Simple, easy, tasty! Now sit back with a nice glass of wine, and eat a wonderfully healthy meal without feeling guilty for the wine. I hope you have enjoyed this recipe and I hope even more that you try it and let me know how it goes! There is also a printable recipe below! If you enjoyed this post, please subsribe to my blog, you can do this below on mobile, and top right on desktop. Also like, share and comment!

    If you do try this recipe, instagram it and tag me @chefwynd, I would love to hear how you find it

    Chefwynd's famous stir-fry

    • Servings: 2
    • Difficulty: easy
    • Print

    A delicious vegan stir-fry full of fresh vegetables


    Ingredients

      Equipment:
    • Large wok
    •  
    • Wooden spatula
    •  
    • Knife and chopping board
    • Vegetables:
    • ½ red onion
    • 140g broccoli
    • 1 red/yellow bell pepper
    • 4 baby corn
    • Garden peas (a few handfuls)
    • 1 spring onion
    • 1 garlic clove
    • ½ tsp. red chilli
    • ½ tsp. fresh ginger
    • 1 cal spray
    • Sauce:
    • 1 tsp. tomato puree
    • 2 tbsp. light soy sauce
    • 2 tbsp. sweet chilli sauce
    • 2 tbsp. terriyaki sauce
    • A pinch of paprika
    • Black pepper

    • To serve:
    • Rice noodles (1 nest)
    • Sesame seeds

    Directions

    1. To start, finely slice red onion, spring onion, garlic, chilli and pepper; chop baby corn in half length ways; broccoli into small florrets; grate the ginger.
    2. Turn the hob on to 5 (electric), and let your wok heat up. Once heated, spray some 1 cal. spray in (or oil), then turn it down to 4.
    3. Add the red onion and fry for 2 minutes, then add the broccoli for a further 3 minutes, then add everything else for the veg. Add more oil as required (i spray throughout the process).
    4. The trick here is to keep everything moving, don’t let things sit for too long as it will burn to the bottom of the wok.
    5. Next, boil your kettle and place your rice noodles in a pan, pour boiling water to cover them. Bring these to a boil on the hob and then reduce and simmer. (Don’t forget to keep your stir-fry moving)
    6. After about 5 minutes, everything should start to be softening and looking almost ready, add your garden peas at this point.
    7. Then add the sauce, add all sauce ingredients in and mix it through.
    8. Drain your noodles and add them to your wok, combine everything together and serve. Add more sauce as required.

    Chilli Con Carne



    The first recipe I was ever taught was Chilli Con Carne, so I thought it fitting that it be my first recipe on my blog.

    I learnt to cook my original chilli with my dad; it was his top recipe and I absolutely loved it. Over the years I have tweaked it, changed it, added to it and made it my own. It’s such a versatile dish, cheap to make, can be frozen or eaten up to 5 days after cooking. You could have it every day of the week with a different accompaniment each time! It goes perfectly with rice, tortilla wrap, jacket potato, nachos, salad or even just in a bowl with a chunk of bread.

    I usually make one of these up every fortnight, eat it for the next 2 main meals, and then freeze it in portions for those evenings where I just don’t have time to cook (or I’m being lazy). This recipe can easily be made vegan, as I taught my friend when I lived with her in second year. Just take out the beef, and add an extra type of bean making it a 5-bean-chilli (even add your favourite vegan cheese to serve).

    Now on to the recipe…

    As I said, this recipe is very low cost; I have priced it up assuming you already own all the essentials (spices, tomato puree, oil)

    Ingredients: (Tesco – £6.84)
    Serves: 6

    Garlic
    White onion
    2 red birds eye chillies (can use any chillies, or none if preferred)
    500g lean beef mince (5% fat) – or substitute for beans
    1 green bell pepper
    4 sticks of celery (I have not used but they go great)
    1 tin baked beans
    1 tin kidney beans
    1 tin butter beans
    1 tin cannellini beans (any beans will do)
    1 carton tomato passatta (can use 2 tins of chopped toms)
    1 tin chopped tomatoes
    Coconut oil (any oil will work)
    Tomato puree
    1 tsp. oregano
    ½ tsp. basil
    1 tsp. cumin
    1 tsp. chilli powder
    ½ tsp. cayenne pepper
    Black pepper
    (Adjust spices to your taste)

    Now on to the method, you need a large saucepan with a lid, the bigger the better! A wooden spatula (or spoon), a can opener and a colander to wash your beans out (not your baked beans though)

    This recipe takes about 15 minutes to prepare, and about 35 to cook, so if you are having it with jacket potato, get that in the oven. Just a note, this is one of those recipes that actually tastes better when its gone cold and reheated in the microwave, all the spices and flavour gets much stronger and it is divine!

    Firstly, chop all your veg up (pepper, onion, garlic, chilli etc.). Dice your onion and garlic, cut your pepper into nice big chunks, chop celery up if using. Open all your tins; empty 3 tins of beans (kidney first to wash out properly, then butter and cannellini) wash these out with cold water and leave to drain in your sink.


    Heat a pan on a medium heat (5 on electric hob), once hot add a tsp. of coconut oil (remember you can always add more oil and mince has plenty of moisture). Add the mince and brown off, bash it around to separate it up. Once all the mince is brown add the onions, garlic and chilli and turn the pan down a notch (4). Once your onions have softened (about 3/4 mins), add the peppers and fry for about 2 mins.

    Next, add all your ingredients into the pan. Tip all your beans in; add your tomatoes and all your spices, in addition add half a tin of water (wash out the tomatoes tin for extra juice). Give this a good stir, turn the pan up till it starts bubbling then turn it to a low simmer and put the lid on, you want it to gently simmer (about a 2 on an electric hob), if its not bubbling turn it up. Stir this often, it will thicken as it cooks.


    Leave this to simmer (stirring every 5 minutes or so) for at least 25 minutes. The longer the better for this, I often leave it cooking 40-50 minutes if I have the time, but it is cooked after at least 25 bubbling away. Give it a taste and check you don’t want any additional spices, if it’s not spicy enough add some chilli flakes or Tabasco sauce (it is spicier when you reheat the next day so be careful!).
    It really is as simple as that, simple, cheap, healthy recipe that anyone can cook! Hope you enjoyed my recipe, if you have any suggestions on how to make this meal even better, or want to let me know how you found it, leave me a comment or tweet me.
    Enjoy!

    Chilli con carne

    • Servings: 8
    • Difficulty: easy
    • Print

    A classic spicy chilli con carne high in fibre and low in fat, serve with jacket potato, rice, tortilla wrap or with salad


    Ingredients

      Equipment:
    • Large saucepan with lif
    • Wooden spatula
    • Knife and chopping board
    • Can opener and colander

    • Main ingredients:
    • Garlic
    • White onion
    • 2 red birds eye chillies
    • 500g lean beef mince (5% fat)
    • 1 green bell pepper
    • 4 sticks of celery
    • 1 tin of baked beans, kidney beans, butter beans and cannellini beans
    • 1 carton tomato passatta
    • 1 tin chopped tomatoes
    • 1 cal spray
    • Tomato puree

    • Spices:
    • 1 tsp. oregano
    • ½ tsp. basil
    • 1 tsp. cumin
    • 1 tsp. chilli powder
    • ½ tsp. cayenne pepper
    • Black pepper
    • (Adjust spices to your taste)

    Directions

    1. Chop all veg up (pepper, onion, garlic, chilli etc.). Dice your onion and garlic, cut your pepper into nice big chunks, chop celery up if using.
    2. Open all your bean tins (except baked beans) and wash in collander with cold water and leave to drain
    3. Heat a pan on a medium heat (5 on electric hob), once hot spray 1 cal. spray and then add the mince and brown off
    4. Once all the mince is brown add the onions, garlic and chilli and turn the pan down a notch (4)
    5. Once your onions have softened (about 3/4 mins), add the peppers and fry for about 2 mins
    6. Next, add all other ingredients into the pan. Tip all your beans in; add your tomatoes and all your spices, in addition add half a tin of water (wash out the tomatoes tin for extra juice).
    7. Give this a good stir, turn the pan up till it starts bubbling then turn it to a low simmer and put the lid on
    8. Stir this often (every 5-10 mins), it will thicken as it cooks.
    9. Leave this to simmer for at least 25 minutes.
    10. Taste the chilli and check you don’t want any additional spices, if it’s not spicy enough add some chilli flakes or Tabasco sauce
    11. Then heat up and serve, or leave to cool and freeze.