Recipe: Chilli Jam

It's been almost a year since I've lived in my own place. At the start I had great intentions to fill my window sills with happy herbs and flowers. But within the first fortnight I'd managed to kill off most of my plants, even those that didn't need much care. After an emergency visit to Mum's Plant Hospital for some much needed TLC they soon started to thrive.

Almost a year on, I've got to the stage of being able to keep things alive, just. After purchasing a chilli plant I've struggled to keep up with the amount it produces. There's only so much chilli a girl can have!

This recipe is easier than others I've tried and only needs 4 ingredients. It's a good way to keep up with my windowsill crops. Not to mention the boys in my family, they love this chilli jam!

Chilli jam
(Makes around 4 large jars)

150g fresh chillies, cut into 4
150g fresh red peppers, cored, deseeded and cut into chunks
1kg jam sugar
600ml cider vinegar

To sterilize your jars, wash them well in hot soapy water and rinse well. Place them on a baking sheet and leave in the oven on 140 degrees to dry.

Put the chopped chillies and peppers into a food processor and blitz. You may want to deseed the chillies depending on your heat preference or even so the jam looks smooth.

In a large wide pan, heat the sugar and vinegar on a low temperature until the sugar has melted, without stirring.

Scrape the chilli mix out of the processor and into the pan. Stir and bring to the boil. Leave boiling away at a high temperature for a further 10 minutes.

By now, the jam will be syrupy. Leave to cool for around 40 minutes. By this point the jam will have started to thicken.

Ladle into the prepared jam jars, seal tightly and leave to cool fully.

Recipe: Pumpkin Chilli

This chilli is a great vegetarian alternative to regular chilli. Although that's not to say that meat eaters won't enjoy it too. This is quick and easy to make with a tin of pumpkin puree. You can also use a homemade pumpkin puree or even butternut squash or similar.

Chilli's are a personal thing, feel free to add as little or as much cumin and chilli as you need.

Perfect to freeze, serve on its own, with rice or even as a jacket potato topper.

Vegetarian pumpkin chilli
(Recipe adapted from Julia's Album, serves 2-4)

1 tbsp oil
1 large onion, finely chopped
4 garlic cloves, minced
250g pumpkin puree (homemade or tinned)
250g tinned chopped tomatoes
180ml vegetable stock
1 tin kidney beans
1 tin cannellini beans
1 tbsp cumin powder
2 tbsp chilli powder
salt and pepper to season

In a large pan, cook the onions and garlic in the oil until the onions soften, about 5 minutes.

Add the pumpkin, chopped tomatoes, vegetable stock and beans and stir together. Add half the spice, season with salt and pepper.

Taste your chilli and add more spice if needed.

Bring to the boil stirring all ingredients together to combine the spices.

Reduce to a simmer and cook for a further 20 minutes until the sauce thickens.

Serve in small bowls with some chopped spring onions to garnish.

N.B. this will make 2 large servings for dinner, or 4 smaller servings for lunch or if serving as an accompaniment.

Recipe: Slow-cooker Chilli Con Carne

Another week, another slow cooker recipe. I made this for my Mum when she came over for dinner last week and it went down very well with a glass of wine. You may notice that its quite a hefty amount of chilli, it is, so feel free to half the amounts if needed.

The preparation for this took all of 10 minutes; some quick chopping and a few minutes to soften the onions and brown the mince. If you want to make this on the stove instead of the slow cooker, keep covered on a low heat for 35-45 minutes.

Slow-cooker chilli con carne
(Recipe slightly adapted from Lakeland, served 6)

1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1kg minced beef
1 tsp ground cumin
1 1/2 tsp dried chilli flakes
250ml beef stock
squeeze of tomato paste
2 x tins chopped tomatoes
1 tbsp fresh oregano, chopped
2 x tins kidney beans, rinse and drained
2 peppers, chopped
6 tbsp fresh coriander leaves

In a large frying pan, heat the oil; cook the onion and garlic until soft. Add the beef, cumin and chilli and cook until the beef has browned. Add to the slow cooker and add the stock, tomato paste, chopped tomatoes and oregano; stir well. Cover and cook on low for 6-8 hours.

Add the beans and peppers and cook on high for 30 minutes, until hot. Season and serve with rice and a sprinkle of coriander.