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    • Chilli steak casserole

      Posted on



      Serves 4 



      2 tsp olive oil

      1 onion, peeled and chopped

      400g lean braising steak, cubed,

      3 peppers, deseeded and diced

      220g mushrooms, wiped and quartered

      1 tsp chilli flakes

      1 tsp cumin seeds

      2 tsp ground coriander

      1 beef stock pot

      400g chopped tomatoes

      420g red kidney beans

      4 slices garlic bread

      20g parsley



      1. Heat the oil in a pan and add the onion and braising steak until the meat is sealed on all sides. Add the peppers, mushrooms, chilli flakes, cumin seeds and ground coriander. cook, stirring, for 2 minutes then add the stock pot, tomatoes and 400ml boiling water. Bring to the boil, reduce the heat, cover and simmer for 1 hour.
      2. Add the kidney beans and continue to cook for a further 5 minutes.


      When ready to serve, sprinkle parsley over the chilli if desired and serve hot with the slices of garlic bread and sour cream.


      This chilli can also be served with a small jacket potato or wholemeal rice.

      Vegetarian Enchiladas

      Posted on




      1 tbsp olive oil

      2 sweet potatoes, peeled and cut into 1cm cubes

      4 spring onions, finely chopped

      150g sweetcorn

      2 roasted peppers – can be from a jar, drained and chopped

      400g can kidney beans, drained and rinsed

      1 tbsp chipotle paste

      60g Greek Feta cheese, crumbled

      3 tbsp chopped coriander, plus extra leaves to garnish

      8 wholemeal tortilla wraps

      300g tub tomato & basil pasta sauce

      60g cheddar cheese, grated

      40g drained sliced green jalapeño peppers

      Coriander leaves, to garnish

      Lime wedges and green salad, to serve



      1. In a large non-stick frying pan, heat the oil over a medium-high heat and fry the sweet potato for 8-10 mins, stirring occasionally, until tender
      2. Add the spring onion and fry for a further 2 mins
      3. Remove from the heat and stir through the sweetcorn, roasted peppers, kidney beans, chipotle paste, Feta and coriander
      4. Lay the wraps on the work surface then divide the mixture between them
      5. Roll each one up tightly and arrange snugly, side by side, in an ovenproof dish about 22cm x 32cm
      6. Pour over the pasta sauce and scatter over the Cheddar and jalapeños

      Bake for 20 mins until bubbling and golden, garnish with the coriander, then serve immediately with lime wedges and a green salad on the side

      Butterbean stew

      Posted on


      Serves 4



      2 tbsp olive oil

      1 large onion, chopped

      3 garlic cloves, finely chopped

      3 leeks, sliced

      1 chilli, deseeded and finely chopped (add according to taste)

      2 400g cans tomatoes

      1 400g can butter beans, drained

      2 150g can drained cannellini Beans

      1 handful chopped flat-leaf parsley

      Wholemeal bread to serve



      1. Heat 2 tablespoons olive oil in a large frying pan.
      2. Chop the onions and garlic. Deseed and chop the chilli if using. Add to the pan, frying until softened.
      3. Slice the leeks into chunks, add to the pan and cook for a further 3 minutes.
      4. Add the cans of tomatoes to the pan and simmer for 20 minutes.
      5. Drain the cans of butter beans and cannellini beans, then add to the pan, simmering for a further 5 minutes.

      Stir in the chopped parsley and serve with 1 slice of wholemeal bread per person.

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