When it’s cold like today – it is all about slow cooked rich meaty sauces! A little chilli kick is all I need to get warmed up.


Chilli con Carne

finely chopped onion

1 garlic clove, finely sliced

pinch of dried chilli flakes, hot paprika powder, ground cumin

500g beef mince

100ml beef stock

1 tablespoon tomato puree

1 tin of chopped tomatoes

1 can of red kidney beans

1 tablespoon dried marjoram

1 tablespoon of dark chocolate


  1. Fry the onion in a little oil
  2. When the onions are starting to colour add the garlic and spices and fry for 1 minute
  3. Add the tomato puree and fry for a further minute
  4. Add the beef and fry
  5. Add the tomatoes, stock, marjoram and chocolate and simmer for further 30 minutes or until the liquid has evaporated
  6. Serve with soured cream and plain boiled long grain rice.


For the cornbread

200g coarse polenta

70g cup plain flour

1 teaspoons salt

3 teaspoons baking powder

2 eggs

220ml milk

300g  creamed corn

120g corn kernels, drained


  1. Preheat oven to 180C
  2. Grease a loaf tin and line with baking paper
  3. Combine polenta, flour, salt and baking powder
  4. In separate bowl combine eggs, milk, creamed corn and corn kernels
  5. Pour the wet mixture into the dry ingredients and combine
  6. Pour into the tin and bake for 40-50 minutes
  7. To test whether the bread is cooked, insert a skewer, which should com out dry