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

Bulgaria cheese & spinach filo pie

I love Mediterranean food, particularly Eastern Mediterranean like Greek, Turkish and Lebanese which all share a similar cuisine. A Greek boss of mine used to make me spanakopita - spinach and feta pie - as a reward for good work, which was always a great way to make me happy!

This is my take on the Bulgarian version, banitza, which is made with Bulgarian sheep's cheese. To keep it interesting I also added sundried tomatoes, one of my favourite things! Bulgarian sheep's cheese has a distinctive pungent flavour, but use feta or even ricotta if you like.

To make it you'll ideally need an 8" loose-bottomed cake tin, one of the low-sided ones used for making a Victoria sponge.

Serves 4

• 250g frozen spinach, defrosted (or equivalent wilted fresh)
• 150g cheese, crumbled
• Filo pastry, approx 3 sheets
• 2 eggs, beaten
• 80g sundried tomatoes in oil, chopped
• Handful pine nuts or sunflower seeds

1. Preheat the oven to 180C.
2. Squeeze the spinach to wring as much moisture out of it as possible, then chop.
3. Mix with the crumbled cheese and tomatoes.
4. Pour in the egg, saving a tablespoon or so for brushing on the top.
5. Brush your tin with oil, then brush the first sheet of pastry with oil from the sundried tomatoes.
6. Layer the filo so that it covers the bottom while leaving enough to fold over the top. Repeat with the second two sheets, brushing them with tomato oil. Make sure the pastry is gently pressed into the edges of the tin.
7. Spoon the filling into the pastry and smooth it out.
8. Fold the remaining filo over the top. If any of it cracks or crumbles that's no problem, it will just make the top look more interesting.
9. Brush with the remaining egg and sprinkle with nuts or seeds.
10. Bake for 30 minutes until the top is golden brown.
11. Leave it to cool, it's best eaten merely warm or even cold.

Variations

I used sunflower seeds here as I had some, they're a lot cheaper and I like their flavour. Use pine nuts or just leave them out.

You can make this in any size; double or triple the proportions for a large dish. When cool, cut it into portions as a party snack.

Banitzi are little individually wrapped cheese pies, which make great starters, snacks or as meze. Take a strip of filo a finger-length wide, a spoonful of filling, and roll up into a tube. Bake them for 15-20 minutes until golden.

Omit the tomatoes for a more "authentic" version.

Spaghetti carbonara

This is a great brunch recipe, since it kinda feels like breakfast, but looks like lunch! Its hit of carbs, salt and protein is also great for a hangover.

I used Quorn pepperoni slices just because I had some, but you can use any brand of fakon, or leave it out entirely. Carnivores can use a good organic pancetta instead.

Serves 2

• 4 eggs
• 200g wholewheat spaghetti
• 6 slices Quorn pepperoni, chopped
• 2 medium spring onions, finely chopped
• 2 tbsp grated Parmesan

1. Put the spaghetti on to boil with a generous seasoning of salt.
2. In a large heavy bottomed frying pan, heat a tablespoon of oil and a knob of butter on a moderate heat.
3. Gently fry the onion and pepperoni for a few minutes. Take off the heat.
4. Crack the eggs into a bowl, mix with a fork, then pour into the frying pan. The residual heat will warm and very slightly set the eggs but they should still be runny.
5. Stir 1 tbsp of Parmesan into the eggs.
6. When the spaghetti is cooked, drain it, saving some of the hot cooking water.
7. Immediately plonk the hot spaghetti into the frying pan and mix with the egg. The hot spaghetti should become coated with the egg mixture.
8. If it's a little sticky, add a few tablespoons of the starchy cooking water. The egg should be set but still gooey, and the spaghetti should be slippery, not stuck together.
9. Serve immediately, garnishing with the remaining Parmesan and some chopped parsley.

Variations

White spaghetti works fine, I just enjoy the nuttiness of wholewheat which works well with this delicate egg sauce.

Rather than using bacon, try chopped sun-dried tomato, it looks similar when mixed up and adds saltiness.

If you like it more cheesy, add more. A sprinkling of crumbled feta into the eggy mixture also works well.

Green Tea Pea Soup

In my hurry to serve I totally forgot to take my own pic (that's not mine!), but you can imagine: it's delicious green goodness in a bowl!

Pea soup is the easiest last minute soup in the world, but it can be delicious and elegant too.  The smokiness of a good green tea adds a certain something to this soup. I particularly make this when I have any leftover potatoes and cold tea, waste not want not!

Serves 4.

• 2 large spring onions
• 1 medium sized boiled potato, chopped
• 500g frozen peas
• Bunch of parsley
• Bunch of mint
• 500 ml green tea (a potful)
• 3 tsp good vegetable stock powder

1. Chop the spring onions and herbs. Reserve a little bit of each for garnishing at the end
2. Heat a splash of oil and a knob of butter in a large saucepan, then gently fry the onions and potato for a few minutes until soft but not browned.
3. Mix the stock with the green tea.
4. Add the frozen peas to the pan and stir til they heat through, then pour in the tea stock. Add more water if it doesn't quite cover the peas.
5. Raise the heat and cook til it's hot and the peas are cooked, only a few minutes.
6. Add the herbs and whizz with a hand blender until everything is smooth and silky
7. Depending on how thick you like your pea soup, add water or milk to bring it to your preferred consistency. I find thick soups are good for a cold day, thinner for more clement weather.
8. Ladel into bowls, garnish with a blob of Greek yoghurt and a sprinkling of chopped onion and herbs.

Oaty Apple Crunchable

With this wet autumnal weather I'm craving hot wintery dishes! I call this a crunchable: it hits the spot just like a crumble, but has healthy oats and only takes five minutes!

The toasted oats and caramelised sugar give a nice crunch. It works as a topping for any kind of stewed fruit, or use tinned fruit for an instant treat. Last week I collected a load of mixed windfall apples which I stewed gently for about ten minutes with sugar, cinnamon and a knob of butter.

Serve with hot custard, or cold ice cream! I ate mine with toffee frozen yoghurt - stay tuned for my recipe!

This recipe makes enough for one lucky person:

• 2 handfuls of oats (no measuring here!)
• 1 handful brown sugar
• Knob of butter

1. Take a frying pan and melt the butter on a moderate high heat
2. Toss the oats and sugar in the hot butter.
3. Stir until the oats go nutty and the sugar starts to melt and caramelise. This only takes a few minutes, don't let it burn!
4. Tip the hot mixture on top of a hot bowl of stewed fruit. Enjoy!