Smokey Black Bean Stew with Hummous and Chilli Tortilla Chips (V, Ve, GF)

I love a spicy, chunky stew on a cold night and this one couldn't be more hearty. A "store cupboard ingredient" dish for the end of the week.

Serves 4

1 red onion

2 garlic cloves

1 red chilli

2 sweet potatoes

1 carton/can cooked black beans (incl the water they come in)

1 small can unsweetened sweetcorn

1 red pepper

1 can chopped tomatoes

1 tblsp olive oil

2 tsp smoked paprika

1 tsp cumin

1 tsp mild chilli powder

1 heaped tsp dried oregano

boiled water

Heat the olive oil in the pan on a low to medium heat.

Roughly chop the onion into semi circles, add to the pan and fry until softened. Crush the garlic and finely dice the chilli and add to the pan with the onion.  Once they've all softened and cooked, add the paprika, cumin and chilli powder and coat the onions in the spices and cook for a few minutes.

Chop the sweet potato into chunks and the pepper into strips and add to the pan. Stir them around til everything is coated in the spices.  At this point add the canned tomatoes, beans (with their water), sweetcorn and oregano.  Add enough boiling water to cover the veg, cover and bring to the boil.

Turn the heat down to a simmer and remove the lid to let the sauce reduce. Stir every now and again as the black bean water thickens the sauce and you don't want it to stick. Reduce until the potatoes are cooked and the sauce thickens.

Serve with hummous and tortilla chips.

Roasted Squash Risotto with Toasted Almonds and Smoked Chilli Oil (V, Ve, GF)

This is a deliciously simple dish but with maximum flavour and satisfaction but requires some arm muscle and patience.

Serves 4

400g Arborio rice

Half a large butternut squash (about a kilo)

1 Small white onion

2 garlic cloves

1 tbsp olive oil

1 tsp dried thyme

1/2 tbsp smoked chilli oil

1.6l boiling water (or veg stock)

large handful of flaked almonds

Pre-heat the oven to 200C.

Begin by chopping the squash into 1cm cubed pieces, toss with the olive oil and thyme and put in an oven tray and stick in the oven for about 20 minutes.

Whilst that's cooking, dice the onion and add to a deep frying pan with the smoked chilli oil, on a low to medium heat.  Once the onions have softened, crush the garlic and add that to the pan.

Now add the roasted squash with the oil and thyme into the frying pan with the uncooked rice and stir until the rice is starting to go opaque and coated in oil.

Add a ladle of water/stock and stir the rice slowly, once that has been absorbed add another ladle of water/stock but keep stirring the rice slowly until you've added all the water and the rice is cooked through. The risotto should be creamy and smooth and still loose enough to spoon into bowls

In another dry pan toast the almonds on a low heat, this should take about 5-10 minutes.

Serve the risotto in a bowl topped with the flaked almonds and a drizzle of the chilli oil. I also like it with a big handful of rocket!