Chocolate chilli

Dark cocoa and fiery chillies are a classic Mesoamerican combination, they were eaten (and drunk!) together for centuries before Europeans turned cocoa into a sweet creamy confection.

I've seen lots of chocolate chilli recipes but they're often too sweet and greasy - I use bitter cocoa powder, hot dried chillies and black turtle beans to make a rich dark chilli.

• 500g black turtle beans
• 2 medium onions, chopped
• 2 carrots, finely chopped
• 1 can chopped tomatoes
• 4 heaped tsps cocoa powder
• 3 garlic cloves, crushed
• 4 chopped dried birdseye chillies (or 3 tsp chilli powder)
• 2 tsp cumin seeds
• 5 squares of milk chocolate
• 2 tsp Swiss Marigold stock powder

1. Soak the beans for 8 hours or overnight - change the water a couple of times as this prevents bean-bloat.
2. Drain and rinse, then boil them for about 30-40 minutes until tender.
3. In the meantime, splash some oil into another pan and gently fry the onion and carrot until translucent, about five minutes.
4. Stir in the cumin seeds and fry for another minute.
5. Add the tomatoes, stock powder, garlic and chilli and cook on a moderate heat for about ten minutes.
6. Drain the beans when they're cooked but reserve the rich black cooking liquid.
7. Put the cocoa in a cup and mix with a bit of the cooking liquid so it forms a paste. This is just to stop the cocoa forming lumps.
8. In a large saucepan, combine the beans, cocoa and tomato mixture. Add enough of the bean cooking liquid to cover the beans.
9. Gently simmer for about thirty minutes, stirring occasionally. Add more of the cooking liquid if it gets too dry.
10. Five minutes before serving, stir in the chocolate chunks.

Serve with rice or corn chips. My serving suggestion is to put a dollop of yoghurt or sour cream on top, with a sprinkling of paprika, a scattering of chopped parsley or coriander, and just a little finely grated chocolate.

Variations

Black beans are perfect for this recipe but if you can't find them, classic kidney beans are fine. Use tinned ones to save time.

This makes a moderately spicy chilli, feel free to add a lot more.

I often bulk this out with dried soya mince, which adds protein.

Chargrilled aubergines with goats cheese and parsley pesto

This is my version of chef Simon Hopkinson's "favourite aubergine recipe" and I can see why. Its mixture of hot smoky aubergine, silky pesto and the contrast of cool cheese, is simply delicious. He says it would make a lunch or supper but for a hearty appetite like mine it's just a starter!

He recommends feta but I rather like the richness of a nicely goaty goat's cheese, and the warm nuttiness of walnuts add some much needed bite. Serve with pitta bread to mop up the oil and juices!

Per person:

• 1 long oval aubergine
• 1 clove garlic, crushed
• 1 tbsp balsamic vinegar
• Bunch of fresh parsley, chopped
• Handful of walnuts
• Good olive oil
• Pinch of sea salt
• Goats cheese, cut into chunks

1. Pierce the skin of the aubergine around the neck of the aubergine, just under the leaves. Run the knife down the length of the aubergine the up the other side to the top. Give the aubergine a quarter turn, then do the same. These cuts allow you to peel off the skin more easily once it's done.
2. Crank up your grill to a high heat, and place the aubergine under the grill for five minutes or so until the skin is blackened. Turn and repeat four times unless the whole aubergine is chargrilled. Let it go as black as you dare and your smoke alarm will allow!
3. While the grill is on, briefly brown the walnuts for a few minutes making sure they don't burn, then chop.
4. Mix the walnuts with the parsley, garlic, vinegar and enough good olive oil to cover. Mix together, either just mixing or crush together in a pestle and mortar.
5. When the aubergine is nicely blackened, remove from the grill and peel off the skin. If it's really juicy leave it to cool and drain for a few minutes.
6. Transfer to a plate with one cut side up.
7. With a knife slice down, and spread open the aubergine like a fan.
8. Spoon the pesto mixture onto the aubergine, then sprinkle lightly with sea salt.
9. Dot with cool goats cheese, and enjoy!

Variations

Simon Hopkinson's original recipe uses feta and lemon juice.

Summer Party Crostini

Oops here's one I forgot to post: my summer party snacks!

Crostini - slices of crispy toasted bread - are the simplest party snacks, but can look fantastic with tasty toppings. You can buy mini crostini for not very much, but they're so simple to make fresh yourself.

Crostini

It's actually better using bread bought the day before, so crostini are a great way to use up baguettes that are past their best. Made in advance, they'll keep for a few days.

• 1 French stick/baguette 
• Olive oil
• Sea salt for sprinkling

1. Preheat your oven to about 190C.
2. Take your French stick and cut into thin, equal slices.
3. Brush each side of each slice with oil and place on a baking tray.
4. Put into a hot oven for about 8 minutes until they're slightly browned and crunchy. 
5. Cool, sprinkle with salt and put them in an airtight box.

Mediterranean Feta & Vegetable topping

• Red peppers
• Courgettes
• Pesto
• Feta cheese

1. Take whole red peppers and put under a hot grill til the skins blacken, then turn until the whole skin is charred. Place in a plastic bag and seal.
2. Slice some courgettes, toss in a couple of tablespoons of olive oil then grill til lightly browned on both sides.
3. Take the peppers from the back when slightly cooled, peel off the skin and remove the stalk and seeds.
4. Cute the peppers lengthways into strips about 1cm wide.
5. Chop the feta cheese into small sticks about 2cm long
6. To assemble, spread pesto on the bread, add a slice of courgette, a strip of pepper, and top with feta.

Blue Cheese, Mint & Nectarine topping

The sweetness of the nectarines is a great match for the salty richness of cheese. Use a Stilton or any rich creamy blue cheese.

• Nectarines
• Blue cheese
• Fresh mint

1. Cut each nectarine in half, remove the stone, an cut into thin wedges (about 12 slices per fruit depending on size).
2. Chop the mint and toss the mint and fruit in a bowl.
3. Spread each crostini with blue cheese, then top with a slice of nectarine