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Recipe provided by Bill Granger

American friends in London served up bowls of chilli for Guy Fawkes Night -what a great idea! I love chilli, but my special favourites are those delicious extras: the salsas.

+ Ingredients

2 tablespoons olive oil

1 carrot, diced

1 medium onion, diced

2 celery sticks, diced

2 garlic cloves, chopped

1 tablespoon tomato puree

1-2 red chillies, finely chopped

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon cayenne pepper

250ml vegetable stock

2 x 400g tins chopped tomatoes

1 tablespoon caster sugar

2 x 400g tins mixed beans, rinsed and drained

Soured cream sprinkled with paprika

1 ripe avocado, halved

Grated cheese

Crispy tortillas

CORN & AVOCADO SALSA

2 fresh corn cobs

3 brown shallots, finely sliced

1 large avocado, roughly diced

1 teaspoon sesame oil

2 tablespoons lime juice

2 teaspoons sambal oelek

1 teaspoon caster sugar

+ Method

Place the olive oil in an ovenproof casserole dish over low heat and cook the carrot, onion and celery for 10 minutes, until starting to soften. Add the garlic, tomato purée, chilli, spices and stock and cook for 1 minute more. Add the tomatoes, sugar and beans, then cover and simmer for 30 minutes. Remove the lid and cook for a further 15 minutes.

Serve the beans with separate bowls of the corn and avocado salsa, soured cream, avocado, grated cheese and crispy tortillas so everyone can make their own tortillas.

Serves 4

CORN & AVOCADO SALSA

Cut the kernels off the cobs and blanch in saucepan of boiling water for 1 minute, until bright yellow and cooked. Refresh under cold water and drain well. 

Place in a large bowl with the shallot and avocado

Combine the sesame oil, lime juice, samal oelek and sugar in a small bowl and stir until the sugar has dissolved. Gently toss through the salad and season with sea salt and freshly ground black pepper.