1、Double bean & roasted pepper chilli

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt

Double bean & roasted pepper chilli recipe

Ingredients

Method

  • Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
  • Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
  • At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

  • https://www.truecookbook.com/recipe/double-bean-roasted-pepper-chilli-8056/

    2、Quick bean & chorizo chilli

    This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream
    Quick bean & chorizo chilli recipe

    Ingredients

    • 100g chorizo, sliced
    • 350g tub fresh tomato and chilli sauce (we used Waitrose)
    • 400g can kidney beans, rinsed and drained
    • 400g can chickpea, rinsed and drained
    • rice and natural yogurt, or jacket potatoes and soured cream, to serve

    Method

    1. Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.

    3、Slow-roasted pork with fennel & black pepper

    Succulent, slow-cooked pork served with braised beans and salad makes a treat of a Sunday lunch
    Slow-roasted pork with fennel & black pepper recipe

    Ingredients

    Method

    1. Cut the string from the joint and unroll it. Flatten out as much as possible, cutting through any thick pieces if necessary to give you an even thickness of meat. Mix the garlic, fennel, pepper, rosemary, bay and 1 tsp salt. Sprinkle evenly over all sides of the pork and massage it in. Place on a platter, cover loosely with foil and chill for at least 4 hrs or up to 24 hrs.
    2. Re-roll the joint and tie at intervals along its length with string. Bring to room temp an hr before roasting and heat oven to 180C/160C fan/gas 4. Roast the pork in a roasting tin for 2 hrs, basting occasionally and adding the wine after 1 hr. Remove from the oven, transfer to a platter and pour over the pan juices. Cover tightly with foil and leave to rest for 15 mins. Serve with beans (see 'Goes well with') and salad (see below).

    4、Honey & black pepper partridge with roasted squash

    This special autumnal main is simpler than it looks
    Honey & black pepper partridge with roasted squash recipe

    Ingredients

    Method

    1. Cut the backbone out of one of the partridges using a strong pair of kitchen scissors or poultry shears. Turn the bird over, then use your bodyweight and press down on the middle of the breast with the heel of your hand, until the partridge flattens out. Repeat.
    2. Heat a little oil in a large non-stick pan. Season the birds with salt and pepper, then brown them quickly – 2 at a time – in the pan. Lift out, and set aside.
    3. Mix the cider with the honey, reserve one-third of the mix, then tip the rest into the pan to deglaze. Stir in the stock, then reduce the liquid down for 5 mins or until you have a syrupy sauce. Season to taste.
    4. Heat oven to 220C/200C fan/gas 7. Pop the squash into a mixing bowl, toss with most of the thyme, seasoning, a little of the reserved cider mix and 1 tbsp olive oil. Tip onto a non-stick baking tray, then roast for 30 mins.
    5. Now toss the partridges in what’s left of the cider mix. Grind lots of black pepper over and scatter with a good sprinkling of salt. Nestle the partridges amongst the squash, breast-side up. Sprinkle with a little more thyme. Roast for 15 mins, then remove the birds and let them rest. Turn off the oven and keep the squash warm. Cut the birds into quarters and serve on top of a pile of squash. Drizzle around a little of the sauce and scatter with a little thyme, to serve.

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