Prep time:

Cooking time: 1 hour

Total time:

Serves: 4

2tbsp Olive Oil

1 Large Onion

1 Red Pepper

2 Garlic Cloves

500g Pork Mince

2tsp Cumin

1tsp Dried Oregano

1tsp Chipotle Paste

400g Can of Beans

400g Can of Tomatoes

250g Sweet Potatoes

Salt and Black Pepper

I’ve realised that I tend to get stuck in a rut with recipes and make the same things over and over, with lots of chicken and beef. But pork mince is a great alternative and this variation on chilli is amazing and is a nice change from regular chilli con carne. You can find chipotle paste in supermarkets.

Roast beetroot & blue cheese on sourdough

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

​Strawberry & vanilla possets

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

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