fbpx

Simple sides for an Indian extravaganza

Simple sides for an Indian extravaganza

SIMPLE SIDES FOR AN INDIAN EXTRAVAGANZA
For a fuss-free Father’s Day feast, elevate curry night with these fail-safe side dishes.

by Sarah ▪ 14 Jun, 2021

Pick ‘n’ mix it up

To celebrate the important men in your life, why not take curry night up to 11? Whether you’re making a meal for the extended family or just for two, serving a variety of dishes in traditional Indian tableware is one way to make it super-special, both in style and substance. Luckily there’s no need to toil for hours (or days!) creating several traditional curries from scratch, because Gourmade have done the hard work for you. Simply buy one each (or your favourite combo) of our Chicken Jalfrezi, Vegetable Madras, Chicken Tikka Masala and Chicken Korma and serve in some beautiful bowls. We love these copper serving dishes, which will bring a glorious warming glow to your table.

Two ways with rice

With the curries taken care of, all you need to focus on is the sides – an important element to any Indian supper. First up is rice – and we’ve got two simple recipes to share. Our founder, Jo, has the secret to perfect fluffy rice every time, and we’ve also got a flavoured option for a bit of va-va-voom.

Jo’s perfect rice

  • Difficulty: Easy
  • Preparation: 5 min
  • Cooking time: 15 min
  • Servings: 4
  • Cost: Low
INGREDIENTS
  • Basmati rice: 250g
  • Boiling water: Enough to cover rice
  • Water: 200ml
METHOD
Preheat the oven to 180˚C/160˚C fan/350˚F/Gas Mark 4. Add 250g basmati rice in a large pan and cover with freshly boiled water. Bring the water back to the boil on the hob, then drain in an oven-proof colander. Place the colander over the saucepan and pour another 200ml (this time the measuring is important!) of boiling water over the rice. Cover the colander with tin foil and tuck in the edges, ensuring there are no holes for steam to escape. Pop the pan, colander and all, into the oven for 8-10 minutes. The rice will steam cook perfectly, so you’re left with fluffy separated grains. Serve, and enjoy!

Indian flavoured rice

  • Difficulty: Easy
  • Preparation: 5 min
  • Cooking time: 25 min
  • Servings: 4
  • Cost: Low
INGREDIENTS
  • Basmati rice: 250g
  • Chicken or vegetable stock: 350ml
  • Cinnamon stick: 1
  • Cloves: 6
  • Garlic: 2 cloves
METHOD
Put all the ingredients into a saucepan and bring to a boil over a medium-high heat. Once bubbling, put the lid on the pan and turn the heat down to medium-low. Simmer for 12 minutes. Remove the pan from the heat and leave to steam with the lid on for 10 minutes further. Remove the cinnamon, cloves and garlic and fluff the rice with a fork before serving.

Best bar naan

Naan bread is a curry night staple – delicious, warming, and perfect for mopping up any leftover sauce. While making your own naan is satisfying (we especially like this recipe for peshwari naan with its wonderful traditional filling), often we just don’t have the time. But it’s super easy to jazz up shop-bought naans. Simply spread the naans with butter, and then top with your choice (or combination) of grated garlic, diced dried fruit, chopped coriander leaves or cumin seeds. Even just adding the butter adds an extra level of delicious decadence! (Cumin seeds, dried fruit and garlic can be added before heating, but for coriander leaves or if you’re using butter alone, add after removing from the oven.) You’ll probably find you have enough food already, but if you fancy some healthy, vegetable-based sides, try making a simple red lentil dal or a sag aloo. (Or, for a slightly less healthy veggie side, simply pop some pre-prepared onion bhajis in the oven!)

Killer condiments

Whether it’s to go with poppadoms before the meal, or just to accompany your main, Indian condiments are too tasty to pass up. We recommend buying a good quality mango chutney – along with lime pickle if you like spice, and brinjal (aubergine) pickle if you fancy something a bit different. However, one condiment you can make quickly and easily is a refreshing raita – perfect if the spice level ratchets up!

Simple raita

  • Difficulty: Easy
  • Preparation: 15 min
  • Servings: 8
  • Cost: Low
INGREDIENTS
  • Plain yoghurt: 250g
  • Cucumber: 50g, finely diced
  • Lime juice: ½ lime
  • Garlic: 1 clove, crushed
  • Ginger: 25g, finely chopped 
  • Coriander: 20g, chopped
  • Mint leaves: 10g, chopped
  • Ground cumin: ½ tsp
  • Garam masala: ½ tsp (plus extra to serve)
  • Cumin seeds (optional): ½ tsp, for garnish
  • Salt: ½ tsp
  • Pepper: ¼ tsp
METHOD
Put all the ingredients into a bowl and mix thoroughly. Sprinkle a little garam masala and some cumin seeds on top before serving.

Tip-top toppings

To give your meal the professional touch, why not sprinkle your curries and sides with some dressy toppings, which will add a pop of colour and texture? Flaked almonds work beautifully with our creamy Chicken Korma, while chopped coriander creates a wonderful colour contrast on Tikka Masala. Spring onions add bite to the Vegetable Madras, and chopped red chilli gives even more of a kick to the Chicken Jalfrezi. Fried onions are traditional atop a dal, and work equally well on a curry or rice (you can buy excellent pre-cooked ones which add a wonderful crunch!). Other great toppings for Indian dishes include dried fruit, peas, cumin seeds, pineapple or roasted peanuts. You can really go to town and have fun with flavours – or just pick your dad’s favourites!

Cooling off

After a spicy meal, a cool and refreshing dessert is just the ticket. Why not try our Raspberry Cheesecake or perhaps a refreshing Sicilian Lemon Roulade Gourmade has plenty of delicious desserts to choose from, so you can finish your meal in style.
Do get in touch and share pictures of your Father’s Day feasts, along with any tips for your own Indian side dishes. Tag us on Insta, Twitter or Facebook – and share your Father’s Day celebrations.

A LUNCH FIT FOR A QUEEN

A LUNCH FIT FOR A QUEEN
Even if you can’t be together in person, you can make this Mother’s Day special.

by Sarah ▪ 08 Mar, 2021

Treat your Queen Bee

This is the second Mother’s Day in which many people won’t be able to see their loved ones, which is all the more reason to treat a special lady in your life – be it your mum, granny or a beloved chum – and let them know they’re in your thoughts.

In our family, it’s traditional to bestow big bouquets of golden spring daffs on our mum, and it’s also a day when we generally get together for a jolly lunch, a seaside walk and some board games. Many people enjoy treating their mum to a pub lunch. This year, these aren’t options available to us, but there’s no reason you can’t still lay on a royal spread.

Ready meals for royalty

If you live a long way from your loved ones, why not send them a surprise lunch? Gourmade’s premium frozen ready meals are a perfect present – your favourite lady can feast at leisure! What’s more, this week Gourmade are offering a whopping 20% off orders over £50 with the code MAMMAMIA20. There are lovely hamper ranges to suit all tastes, or simply choose what your mum would like most from the range. There’s delicious traditional fare, from Beef Stew and Dumplings to a selection of pies. For a mother with wider ranging tastes, there are classic meals from countries around the world – tagine from Morocco, moussaka from Greece and curries from India and Thailand – not to mention Italian favourites like lasagne. There’s even a vegan range courtesy of Gourmade’s sister company, EAT.PLNT.

And, of course, as it’s a treat, you can’t afford to forget dessert!

Silver service

However, if you have the good fortune to be within driving distance from – or, better yet, in a bubble with – mother dearest, then cooking up something impressive for the occasion is definitely a way to wow her. We’ve found a fantastic recipe, courtesy of Delicious Magazine which is simple to make yet is sure to make a hit. It’s also a dish that’s easy to reheat if you prepare it ahead and drop it around to your mum (or whichever wonderful woman you want to spoil).

Tartiflette

Tartiflette is actually a relatively recent dish, with most agreeing it was invented in the 1980s. However, it’s so delectable that it’s already become a classic, and has been co-opted by several countries other than its native France – notably other Alpine nations such as Switzerland, Liechtenstein and Italy.

The Haute-Savoie department of the Aravis Valley region is the birthplace of Reblochon cheese, the cornerstone of tartiflette – and the reason for its existence. First produced in the 16th century, Reblochon is a soft wash-rind ad smear-ripened cheese which is still made in the traditional manner. It has a rich creamy texture and fresh, delicate flavour.
When sales of this unique cheese began to decline perilously, the Reblochon Trade Union took action, devising a dish in which Reblochon was the star ingredient, imparting distinctive flavour. Thought to be a modern reworking of an older dish, pela, tartiflette infuses the traditional potato, cheese and onion gratin with cream, and cured pork fat or lardons.
Is your mouth watering yet? Then let’s cook!
Tartiflette and Alpine Salad
  • Difficulty: Easy
  • Prep time: 30 minutes
  • Cooking time: 2 hours
  • Servings: 4
  • Cost: Medium
INGREDIENTS
For the tartiflette:
  • Floury potatoes: 500g (peeled weight), very finely sliced
  • Unsmoked bacon lardons: 130g
  • Butter: 20g
  • Onions: 1, finely sliced
  • Garlic: 1 clove, crushed
  • Reblochon cheese: 150g, cut into long strips
  • Double cream: 250ml
  • Dry white wine: 35ml
For the Alpine salad
  • Little gem lettuce: 2, leaves separated
  • Red onion: 1, small
  • Radishes: 110g, finely sliced
  • Mint leaves: 3tbsp, finely sliced
  • Lemon: 1, juiced
  • Olive oil: 2tbsp
Method
Preheat the oven to 170˚C/150˚C fan/325˚F/Gas Mark 3. Fill a large pan with water and bring to the boil. Add the slices of potato and cook for 3 minutes, then drain. Spread the slices out on kitchen towel and allow to steam dry. While the potato slices cool, heat a large dry frying pan over a medium-high heat. Add the lardons and fry, tossing them frequently, for 4 to 7 minutes, until crisp. Remove the lardons from the pan using a slice or slotted spoon and drain on kitchen towel, retaining the fat. Turn the heat to low and add the butter. Fry the sliced onions until softened (approx. 8-10 minutes), stirring occasionally, then add the crushed garlic. After two further minutes, take the pan off the heat and return the lardons to the dish, mixing well.
Now liberally line a 2 litre baking dish with a layer of potatoes. Add a layer of the onion and lardon mixture, and top with some slices of Reblochon. Pour over some of the white wine and cream, then season well with black pepper and salt. Repeat these layers until all the ingredients are used, topping with a layer of potatoes covered with cream. Season, then cook for 80-90 minutes, until the top is crisp and golden, with the creamy sauce beginning to bubble through. Rest the dish for 10 minutes before serving.
While the dish is cooking, prepare your salad. Put the leaves, red onion, radishes and mint in a bowl and toss together until well combined. In a small bowl, mix the lime juice and olive oil together. Stir the dressing into the salad leaves just before serving.
You may have to leave your offering on the doorstep, but if you will get the chance to plate up for her, try some of our tips for making any plate look professional.
Serving tip
Use a sharp dressing for your salad and also serve a variety of pickles, which will cut through the creaminess of the Tartiflette for wonderful contrast. Adding charcuterie meats will complete the Alpine experience.
Also try …
Use smoked lardons if you enjoy a more robust flavour, or in place of additional charcuterie (some charcuterie meats, such as parma ham, would also work in place of lardons). For a vegetarian option, omit the lardons and add layers of caramelised onions instead.

Queen of the Castle

Your mum can’t fail to enjoy this dish, which is the ultimate in comfort food and perfect for crisp spring days. Such a decadent, creamy, cheesy main calls for a dessert with tart flavours. You really can’t go wrong with Gourmade’s zesty Lemon Tarts, which look and taste the part for a special occasion with their silky filling and flaky pastry. They look stunning served with a few strawberries or raspberries and topped with a light dusting of icing sugar. If your mum has a really sweet tooth, she can still get a citrussy hit with the fabulously light and fresh Sicilian Lemon Roulade.

Even if being apart means the lovely lady of your life feels like Rapunzel in her tower, you can bring her a happy ending this Mother’s Day. Let us know how you’ve made this special day count. Enjoy!

3 ways with mash

3 WAYS WITH MASH
THE CINDERELLA OF SPUDS
Mashed potato is the unsung, humble heroine of spud cuisine, being simple to make, comforting to eat and a welcome side to almost any main. And let’s not forget its creamy, buttery texture! Delicious. It might be viewed as a fairly basic dish compared to, say, Dauphinoise potatoes – but that’s to ignore how fantastically flexible mash can be.
With just a handful of ingredients, you can transform your mash into a masterpiece, and make an everyday meal into a treat. While I’d contend that a classic buttery mash is gem in its own right, flirting with flavour can fun every now and then.

And what better time to experiment than British Pie Week (1-7 March)? Pie and mash go together like cheese and wine (which wouldn’t go amiss for afters, either), so we’re sharing three of our favourite modified mash recipes for you to try with your favourite pie.

MUSTARD MASH
This recipe comes courtesy of our founder Jo, for whom it’s a personal favourite. The combination of three types of mustard gives this mash a glorious colour (American), toothsome texture (Wholegrain) and wonderful bite (English). We’ve paired it with our Steak & Ale Pie, but it also takes sausage and onion gravy to a whole new level.
VEGETARIAN      |    GLUTEN FREE  
  • Difficulty: Easy
  • Preparation: 10 min
  • Cooking: 15-20 min
  • Servings: 8
  • Cost: Low
INGREDIENTS
  • Potatoes: 1.5kg, cut into bite-sized chunks
  • Butter: 100g
  • Milk: 100ml
  • English mustard: 1 tsp
  • Wholegrain mustard: 2 tsp
  • American yellow mustard: 2 tsp
DIRECTIONS
Add the potato chunks to a large pan of salted water and boil for 15-20 minutes or until soft. (To check whether they are done, pierce a potato with a fork. If it slides off easily, they are tender enough to mash.) Drain the potatoes in a colander and return to the pan to steam-dry for a few moments. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
MASH WITH GREENS
Using rocket adds a fresh, peppery flavour to lift to creamy mash. It makes the perfect accompaniment for our Chicken, Ham & Leek Pie, and works well with goulashes or casseroles. For a milder flavour, substitute baby spinach for the rocket.
VEGETARIAN      |   GLUTEN FREE  
  • Difficulty: Easy
  • Preparation: 10 min
  • Cooking: 20-25 min
  • Servings: 8
  • Cost: Low
INGREDIENTS
  • Floury potatoes: 650g, cut into bite-size chunks
  • Milk: 100ml
  • Butter: 25g
  • Rocket: 170g, roughly chopped
DIRECTIONS
Cook the potatoes in a large pan of salted water for 15-20 minutes or until tender. Drain well, then return to the pan to steam-dry for a few mins before mashing. Push the potatoes to one side of the pan and add the milk and butter to the other. Melt the butter into the milk over a gentle heat before combining with the potatoes. Add the rocket and mash to your preferred consistency. Season to taste, then serve.
SWEET POTATO MASH

The sweet, nutty flavours of sweet potato make for a wholesome and hearty mash that complements dishes with either sweet or spicy undertones, such as the Moroccan Style Chickpea pie from our EAT.PLNT vegan range, or our Chilli Con Carne  – as pictured here. (We also have a delicious veggie version.) Sweet potatoes are also higher in antioxidants like Vitamin A and Vitamin C than white potatoes!

VEGETARIAN      |   GLUTEN FREE  

  • Difficulty: Easy
  • Preparation: 15 min
  • Cooking: 150 min
  • Servings: 6
  • Cost: Low
INGREDIENTS
  • FSweet potatoes: 4 large (about 1kg)
  • Chipotle paste: 1 tbsp
  • Soured cream: 100 ml
  • Butter: 25g
  • Smocked paprika: ½ tsp
DIRECTIONS

Preheat your oven to 200˚C/180˚C fan/400˚F/Gas mark 6. Roast the sweet potatoes in the oven for 50 minutes, or until tender when pierced with a knife. Once roasted, peel back and discard the skins and mash the flesh in a bowl until smooth. Add the chipotle paste (harissa paste will also work), soured cream and butter and mix well. Season to taste.

TIPS FOR YOUR ‘TATERS
☑  Cut your potatoes into equal sized chunks so that they cook evenly. For quicker cooking, cut smaller chunks!
☑  Boil potatoes in salted water.
☑  Make sure your butter is at room temperature before adding to mash – and consider heating any milk used.
☑  For plant-based eating, use a non-dairy milk alternative and vegan butter. You can also buy or make vegan sour cream.
ALSO TRY …
☑  Cheesy mash (add 80g mature cheddar, 30g parmesan and 2tbsp of cream cheese to 1.5kg mashed potatoes).
☑  Garlic and herb mash (Boil 4 garlic cloves with 1.5kg potatoes, then mash with 4tbs of crème fraiche and a handful of chopped chives and parsley).
☑  For extra indulgence, serve mashed potatoes topped with a pat of butter and a sprinkle of herbs.
LOVE YOUR LEFTOVERS
Mashed potato freezes well, so if you have leftovers you can portion it up to defrost next time you want an easy meal for a stress-free evening. You could also try moulding leftover mash into flat circular discs and frying for a few minutes on each side until crispy on the outside. These potato cakes are always a treat served with a classic fried breakfast.
EASY AS PIE
Once you’ve chosen your mash and your pie, you’ll be ready for a proper celebration of British Pie Week. Personally, I’ll be trying the Chicken, Ham & Leek and mixing my mashes by trying the mustard medley.
While some die-hard pie fans insist on pastry, we’re also pretty fond of our potato-topped pies, so if you don’t fancy wielding the masher yourself, our sweet-potato topped Cottage Pie or classic Fish Pie might fit the bill.
For the final touches to your British Pie Week special, just add some tasty veg, like our Posh Peas, Honey Roast Parsnips or Cauliflower Cheese and you’ll be all set for a pie-fect evening.

Decadent chocolate orange mud cake recipe

DECADENT CHOCOLATE ORANGE MUD CAKE RECIPE
In honour of National Chocolate Cake Day, the Gourmade team presents an irresistible recipe.

An excuse to celebrate!

National Chocolate Cake Day falls on 27 January, and at Gourmade we feel there’s really no better time. We’re a month past Christmas, waiting for the next pay-check and signs of spring while still in the depths of sharp wintry snaps, dark mornings and hard frosts. In short, we need cake in our lives – and what better cake than chocolate?
The team was frankly delighted with the task of taste-testing chocolate cake recipes. We’re all confident you’ll love the recipe we’ve chosen. An easy-to-make, sumptuously gooey orange chocolate mud cake ticks all the boxes for an indulgent dessert, elevenses treat or afternoon pick-me-up. It is definitely worth the calories! If you can bear to part with it, this makes a stand-out celebration cake to gift someone, too.

Even if you don’t have the time or inclination for baking, you shouldn’t miss out on National Chocolate Cake Day. Luckily, Gourmade is on hand with an offer you can’t refuse. On Wednesday, for one day only, we will be sending out free chocolate puddings. Yep, that’s right – you’ll receive either chocolate sponge puddings or a chocolate roulade completely free of charge! Just click here to take up this fantastic offer.

If you’re anything like us, you’ll want to do both. So … Let’s Cook!

 VEGETARIAN   
  • Difficulty: Easy
  • Preparation: 15 min
  • Cooking time: 25-30 min
  • Servings: 8
  • Cost: Low
INGREDIENTS
  • Plain flour: 220g
  • Sugar: 60g
  • Eggs: 3
  • Oranges: 3 (40ml juice, 30g peel and zest)
  • Baking soda: 10g
  • Milk chocolate spread: 500g
DIRECTIONS
Preheat the oven to 170˚C/325˚F/Gas Mark 3 (150˚C with a fan oven, but we don’t recommend using the fan setting for cakes, as it can cause a crusty outer layer). Grease a 9in/25cm cake tin (you can also line it if you wish). Separate the egg yolks from the whites,1 retaining both in individual mixing bowls. Beat the egg whites until they form firm peaks. Add the sugar to the bowl with the egg yolks 3 and combine thoroughly. 
Squeeze two or three oranges until you have 40ml juice. 4 Retain the peel. Add the orange juice to the sugar and egg yolks, 5 mixing until the consistency is smooth. Add the baking soda and sift the flour, adding it gradually whilst continually beating the mixture until it reaches a silky texture. 6
Next, remove the peel from the oranges, being careful not to retain the pith, and chop finely. 7 Add the chopped peel to the mixture and stir to combine. 8 Add 250g chocolate spread and beat well. 9
Then gently fold in the egg whites 10 (folding rather than stirring will give the cake a silkier texture when baked). 11 Grease a 9in/25cm cake tin (you can also line it if you wish) and once combined, pour the mixture into the cake tin and bake for 25-30 minutes. 12

The cake is cooked when a skewer comes out clean. While the cake cools (approx. 30 min), heat the remaining chocolate spread (you can use the oven which will still be hot, use a bain marie or cook in the microwave for short bursts) until it is softened and easy to spread. Pour the heated chocolate onto the cooled cake and use a palette knife to spread evenly and level off. 13 Grate the zest of one or more oranges to decorate, or use candied orange slices. Finally, refrigerate the cake for an hour before serving up a dense, gooey chocolate cake of supreme sticky deliciousness. 14

ALSO TRY …
For a nuttier flavour, replace the chocolate spread with a hazelnut one.
A mud cake traditionally has a denser, smoother consistency than standard cake. If you prefer a fluffier cake, replace the chocolate spread with an extra 100g sugar, 150g softened butter and 65g cocoa powder (or 100g dark chocolate melted using a bain marie). Combine thoroughly with the ingredients before adding the egg whites.

Happy National Chocolate Cake Day! If by any chance chocolate isn’t your thing, Gourmade offers a wonderful selection of desserts you could celebrate with instead – I recommend the Sicilian Lemon Tarts for those who like a tangy citrus palate cleanser, or the Salted Caramel Roulade for those with an extra sweet tooth!

EASY PLANT-BASED CHILLI WITH ROASTED BUTTERNUT SQUASH

EASY PLANT-BASED CHILLI WITH ROASTED BUTTERNUT SQUASH
A hearty, healthy meal for Veganuary

Who doesn’t enjoy a good chilli? Packed with rich, smoky flavours, there are few meals so comforting, warming and satisfying for a midweek family meal or weekend treat in front of the TV. Not only is it easy to make, it’s also perfect for making in bulk and freezing.

If you’re doing Veganuary but don’t yet have a stockpile of recipes, chilli is a great one to try. There are as many recipes for plant-based chillis as there are vegetables, but this one is super-tasty (and see the top tips to make it super-speedy, too!) and doesn’t rely on meat substitutes. We’ve used vegan cheese both as a topping and to mix in to the chilli itself for extra indulgence (we recommend Asda’s free-from mature cheddar or Applewood’s smoked vegan cheese).

PLANT-BASED      |   VEGETARIAN      |   DAIRY-FREE      |   GLUTEN FREE  

  • Difficulty: Easy
  • Preparation: 10 min
  • Servings: 4-6
  • Cost: Medium
INGREDIENTS
For the roasted butternut squash
  • Butternut squash: 1
  • Olive oil: ½ tbsp
  • Cayenne pepper or smoked paprika: ½ tsp
  • Cumin: ½ tsp
  • Seasoning: to taste
For the chilli
  • Vegetable oil: 1 tbsp
  • Onion: 1 (red or white), diced
  • Garlic: 4 cloves, crushed or finely chopped
  • Cumin: 1½ tbsp
  • Smoked paprika: 1½ tbsp
  • Black beans: 2 cans (800g), drained and rinsed
  • Red kidney beans, pinto beans or mixed beans: 1 can (400g), drained and rinsed
  • Chopped tomatoes or passata: 1 can (400g)
  • Chipotle paste: 3 tbsp
  • Vegetable stock: 1 cube dissolved in 350ml boiling water
  • Lime: 2 (1 juiced, 1 cut into wedges)
  • Coriander: 10g, roughly chopped
  • Vegan cheese: 120g, grated
  • Mint: 20g, leaves chopped
  • Spring onions: 4, sliced
  • Coconut yogurt: 200g
  •  
DIRECTIONS
Pre-heat the oven to 220˚C/200˚C fan/400˚F/Gas mark 6. Halve the butternut squash lengthways 1, then scoop out the seeds with a spoon, peel and chop into 1-inch pieces 2. Put on a baking tray with a drizzle of oil, the cayenne or paprika, cumin and seasoning and toss until coated. Bake for 20-25min, until tender 3. Meanwhile, heat the vegetable oil in a large pan over a medium heat. Once hot, fry the onion for 4-5 minutes or until softened 4. Add the garlic and cook for another minute, then add the smoked paprika and cumin and stir for 30 seconds. (If the pan looks a little dry, add a further drizzle of oil.) Add the chopped tomatoes and bring to the boil. Simmer for 5-6 minutes, then add your drained, rinsed beans, lime juice, stock and chipotle paste and bring the mixture to the boil. Cook at a simmer for a further 5 minutes, then use a potato masher to lightly crush some of the beans. Keep stirring until the mashed and whole beans reach a rich, thickened consistency 5. Stir through the coriander and a third of the cheese until well combined. Serve topped with the roasted butternut squash, chopped mint, sliced spring onions and remaining cheese, and the lime wedges to garnish. The coconut yoghurt goes well as a dollop on top or to the side for dipping 6!
TOP TIPS
☑  To reduce cooking time, you can leave out the squash and still have a delicious meal. You could also replace the garlic with garlic paste when you cook the spices (around 1½ tbsp, according to taste), and use tomato frito or passata flavoured with onion and garlic to replace the onion and chopped tomatoes. Another swap for extra ease is using pre-prepared butternut squash, either fresh or frozen!
☑  If you don’t have any squash, you can use roasted sweet potato instead (use the same seasoning, but roast for 45 min to 1 hour at 200˚C).
☑  If you miss the texture of mince in your chilli, simply cut down on the number of beans and add some minced meat substitute. Add to the pan after the spices and fry for 5 minutes before adding the tomatoes. You won’t need to mash any of the beans in this case.
TO SERVE
The beauty of chilli is its versatility. You could serve with rice, use as a hearty jacket potato filling, or simply warm some tortillas (the wraps or the chips!) and have some fantastic finger food. Sliced avocado (or guacamole) and salad make great accompaniments for any of these options.
If you’re still struggling to find plant-based recipes that don’t take too much effort, check out EAT.PLNT’s fabulous range. We recommend the Spinach and Chickpea curry– yum!

SAVE £20 WHEN YOU SPEND £60!

Spend £60 on Gourmade and get £20 off your first order!Just add ~TRY20~ at checkout!Shop the range

Rhubarb & Strawberry Crumbles

Rhubarb & Strawberry Crumbles
A classic combination of tart and sweet