Pork Chilli

I made my chilli with pork purely because, at Tesco anyway, you get so much more for your money compared to beef mince. It would work equally well with any meat though, or make a veggie version by using quorn or soya mince.
This is a great meal for bulk cooking and freezing.

Ingredients (serves 6)
850g pack pork mince
1 onion, chopped
1 clove garlic, crushed
1 tin chopped tomatoes
1 tin red kidney beans, drained and rinsed
1 tsp paprika
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp ground coriander
Big squirt tomato ketchup
1 tsp very lazy red chilli

* in a large pan, dry fry the mince. Drain off the fat and add the onion and garlic
* add the tomatoes and kidney beans
* Add all the herbs and chilli plus the ketchup. Season well with salt and pepper
* stir well and simmer for 45 minutes
* serve with rice or on a baked potato

Spicy butternut Squash and pumpkin soup

Ingredients

300g butternut squash, peeled and chopped
150g pumpkin, peeled and chopped
2 carrot, peeled and chopped
Onion, sliced
1 litre vegetable stock 
40g pearl barley
1/2 tsp lazy chilli
1/2 tsp paprika
Herbs
Salt/pepper
Sunflower oil

* mix the squash, pumpkin and carrot with 1 tsp oil in a roasting tin with some herbs eg rosemary and thyme
* roast at 180C for around 25 minutes
* Meanwhile heat 1tsp oil in a large pan and fry the onion for a few minutes until softened
* add the stock and pearl barley, plus chilli and paprika
* when the veg have roasted add them to the soup and simmer for a further 30 minutes.
* season with salt and pepper to taste

Chicken with rice and peas

Ingredients (serves 2)
4 chicken drumsticks
1/2 bottle reggae reggae sauce
150g rice
Tin of coconut milk
1/2 tin kidney beans
Small onion, chopped
Salt/pepper

* marinade the chicken in the reggae reggae sauce for a couple of hours
* heat the oven to 200C and bake the chicken for 30 minutes, turning regularly
* tip the coconut milk into a large pan and top up with water
* Add the onion and season well
* bring to the boil then add the rice, reduce the heat and simmer for 10 minutes
* Add the kidney beans and continue to simmer until the rice is cooked
* Drain, and serve with the chicken

Reggae Reggae lamb stir fry

We had roast lamb last night, and there was plenty of meat left. This was a quick way to turn some of the leftovers into dinner.

Ingredients (serves 1)
100g roast lamb, thinly sliced
1/2 onion, sliced
1 carrot, thinly sliced lengthways
3 mushrooms, sliced
50g broccoli florets
Big dollop reggae reggae (or bbq) sauce

* heat a little oil in a pan
* stir fry the veg for a couple of minutes
* Add the meat and sauce.
* cook until the lamb is heated through and the veg is cooked

I had it with some noodles.