Easy Chilli Con Carne

• 250g minced beef
• 1 onion
• 2 cloves of garlic
• 1 can of  tomatoes (chopped)
• 1 can of kidney beans
• 1 beef stock cube
• 1 tsp chilli powder or flakes    *
• ½ tsp cumin                           *
• 1 tsp paprika                          *
• 1 tablespoon of flour
• Water

1. Chop the onions and garlic and set aside
2. Brown the minced beef in a large pan; when it is well browned drain the accumulated fat into the container the meat came in, or into another disposable container.
3. Add the onions, garlic,and spices and continue to cook until browned
4. Stir in the flour and let the mixture cook for a minute to ensure that the flour is cooked
5. Rinse the kidney beans, then add them to the mixture along with the tomatoes
6. Add a little cold water to the tomato can, swirl around to gather up the tomato juices which are clinging to the side of the tin, then add to the pan and crumble a stock cube into the mixture.
7. Stir well, bring to the boil, then turn the heat down and simmer for 15 - 20 minutes.

*You can add more or less of the spices according to your own personal taste, but remember that although the first mouthful may not seem too hot, succeeding ones will be hotter, so when tasting, it may be better to put a little into a cup and eat a few mouthfuls.

Kedgeree

Kedgeree is usually thought of as a breakfast dish but for those evenings when you get back late and want a warming meal but don't want to wait too long, this is perfect.

• 100g rice
• 1 boiled egg
• smoked fish - (vacuum packed smoked mackerel from the supermarket is very good)
• handful of frozen peas
• 1 small onion, finely chopped
• 1/4 teaspoon Garam Masala
• 1/4 tsp ground coriander
• 1/4 tsp crushed dried chilli flakes
• 100g natural yoghurt
• 1/2 tsp cornflour
• Knob of butter/flora

• Cook the rice according to the instructions on the packet, drain and set aside to dry off but keep it warm
• Boil the egg, when cooked, cool it in cold water then peel and roughly chop.
• Whilst the rice & the egg are cooking melt the butter over a low heat and cook the onions and spices
• Flake the fish into the butter onions and spices & add the peas
• Put a little of the yoghurt into a cup and stir in the cornflour till it is all combined, then add the rest and stir it into the onions and fish.
• Stir the fish mixture and the chopped eggs into the rice and serve.

You can use more of the spices according to your taste - I have to confess that I use a lot more than the amounts specified.  If you want to make more of this, it is a simple matter to double up the amounts.