This month’s ‘Blast From the Past’ recipe is in fact three recipes!.. Firstly there’s ‘Cowboy Chilli’, a ‘proper’ American chilli. I couldn’t share this without also reminding you of the recipe for ‘Cornbread with Honey Butter’ – it’s delicious served on the side. Finally, the third recipe is ‘Mac & Cheese’ which is made with the leftovers of the chilli (if you have any!..). I shared all three of these recipes back in October 2021 and they deserve to be remembered!..

Cowboy Chilli with Cornbread (Serves 6-8)

This Chilli is the real deal, a proper American chilli from a favourite cookbook of mine, ‘Five Marys Ranch Raised’ by Mary Heffernan. I recommend you serve it with ‘Cornbread & Honey Butter’ (recipe below) plus toppings of sour cream, grated cheddar and sliced spring onions…and perhaps some guacamole! The wonderful thing about this recipe is that it makes a large portion (enough for 6-8), so there are leftovers which can be frozen for another day or, even better, used to make another authentic American recipe – ‘Chilli Mac and Cheese’ (recipe below!)…

(I use a mild chilli powder as I prefer a milder flavour, but if you like more heat use a hotter chilli powder!)

2 tablespoons olive oil

1 onion, finely chopped

1 red pepper, diced

1 green pepper, diced

900g beef mince

25g chilli powder (see note above)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon cayenne

400g tin pinto beans, rinsed and drained

800g passata

400g tin chopped tomatoes

Sea salt and black pepper

To Serve:

Mild cheddar cheese, grated

Sour cream

A few spring onions, sliced

Cornbread with Honey Butter (recipe below)

Guacamole (recipe here)

1. In a large casserole pot heat the oil. Add the onion, peppers and a pinch of salt, cook over a medium heat, stirring until the vegetables soften and start to brown – about 8 minutes.
2. Increase the heat to medium-high, add the beef and cook stirring until it is just browned – about 5 minutes.
3. Add all the spices, plus a teaspoon salt and ½ teaspoon black pepper and stir until well combined.
4. Add the beans, passata and chopped tomatoes. Bring to the boil, then reduce the temperature to low and cook, stirring occasionally until the chilli is thick and rich – about 1 hour (if it gets too thick you can add a little water).
5. Serve bowlfuls of chilli topped with sour cream, grated cheddar and spring onions plus, on the side, cornbread (recipe below) and/or guacamole (recipe here).

Cornbread with Honey Butter

This is the best!… It is great served with ‘Cowboy Chilli’ (recipe above), but in all honesty it’s a good stand-alone dish…cornbread with honey butter for breakfast is a great start to the day – believe me!…

For the Honey Butter

110g unsalted butter at room temperature

2 tablespoons honey

¼ teaspoon sea salt

For the Cornbread

150g polenta/cornmeal

110g plain flour (gluten free if required)

50g sugar

1 tablespoon baking powder

1 teaspoon sea salt

200ml whole milk

2 large eggs

6 tablespoons unsalted butter, melted

*9-10 inch round baking dish/tin, greased.

1. To make the honey butter, put the butter, honey and salt in a small bowl and smash together until well combined. Cover and refrigerate for a least 30 minutes before using.
2. To make the cornbread, in a large bowl, mix  together the polenta, flour, sugar, baking powder and salt. In a small bowl whisk together the milk, eggs and melted butter, add this wet mixture to the dry ingredients in the large bowl. Stir until just combined and pour into the prepared tin.
3. Bake the cornbread in a preheated oven, 220’c fan, until the top is lightly golden and a skewer inserted comes out clean – about 17 minutes. Let it cool for 10 minutes before serving with the honey butter.

Leftover Chilli Mac & Cheese (Serves 4-6)

Another favourite recipe from Mary Heffernan’s cookbook ‘Five Mary’s Ranch Raised’. It’s worth making the ‘Cowboy Chilli’ (recipe above) just so that you have the leftovers to make this recipe! It’s a real crowd-pleaser, feel free to add some sautéed mushrooms, peas or blanched broccoli into the mac and cheese before baking if you want a more veggie-based version.

450g macaroni or penne pasta (gluten free if required)

75g unsalted butter

40g plain flour (gluten free if required)

700ml whole milk

225g mild cheddar, grated

About 900g leftover ‘Cowboy Chilli’, warmed (recipe above)

Sea salt and black pepper

*9×13 inch (or similar size) baking dish, greased

1. Cook the macaroni or penne according to the packet instructions until just al dente (it will continue to cook in the oven, so it is best to have it slightly underdone). Drain, rinse in cold water and set aside.
2. In a saucepan, melt the butter over a medium-low heat. Sprinkle over the flour and whisk until smooth. Slowly add the milk, whisking constantly until smooth. Let it simmer for about 2 minutes until it is slightly thickened, then slowly add the cheese, whisking until smooth. Season with salt and pepper
3. Add the cooked macaroni to the sauce, stir until well combined.
4. Spread the warm chilli in an even layer over the baking dish, then top with the mac and cheese. Bake in a preheated oven, 200’c fan, for about 20 minutes until bubbly and lightly browned around the edges. Let it stand for 5 minutes before serving.

I bought myself an early Christmas present a few weeks ago – yes, I know that we still have weeks until that all-important day but as they say, any old excuse! The gift I presented myself with was a new frying pan. I was truly excited about this pan, until a few weeks later I read an article about PTFE (Teflon) in the Sunday paper. I was disappointed to learn that this non-stick ‘forever’ chemical is still used in so much of our cookware including, after looking at the very small print, my prized pan (if you’ve seen the film ‘Dark Waters’ about the similar chemical PFOA, you’ll understand how I felt!). Admittedly, before discovering its secret, I was so impressed with my new pan’s performance that I’d been planning to recommend it to you but alas, it looks like I’m back to searching for the perfect pan. However, on the upside I do now have the excuse to buy another early Christmas present! So if you have any recommendations for me (and Santa!) I would be indebted to you!..

But, of course, I’m digressing as we’re here to talk about recipes, not the pans they’re cooked in (although both this month’s recipes could have been prepared in ‘that’ pan!). I’m sharing two fantastic recipes this month which are perfect for the colder November evenings. Menu One is ‘Spiced Shepherd’s Pie with Butterbean Crust’ from Ottolenghi’s cookbook, ‘Simple’. And yes, despite being a ‘Shepherd’s Pie’ it’s incredibly easy to make as there is no need to boil and mash potatoes – the topping is simply canned butterbeans which are roughly mashed with a fork; it couldn’t be easier! In addition, it explodes with flavour, there’s spice from the harissa, sweetness from the apricots and a touch of bitterness from the green olives – it’s wonderful! Menu Two is ‘Fricasséed Chicken with Jerusalem Artichokes’. I adore the sweet, nutty flavour of Jerusalem Artichokes so when they’re in season (which they are right now!) I always plan to cook with them more often; this recipe is the perfect way to do so. It’s a one-pan stovetop dish, the texture and nutty flavour of the Jerusalem artichokes complement the tartness of the capers; they both give this chicken dish a wonderful elegance – a treat for both friends and family.

Whatever pan you’re cooking with these two recipes are a simple way to bring a little joy to November!.. See you next week for my ‘Tuesday Treat’!..

Menu One

Spiced ‘Shepherd’s Pie’ with Butterbean Crust (Serves 6)

This is a recipe from Ottolenghi’s cookbook, ‘Simple’. And yes, despite being a ‘Shepherd’s Pie’ it’s incredibly easy to make as there is no need to boil and mash potatoes – the topping is simply canned butterbeans which are roughly mashed with a fork; it couldn’t be easier! In addition, it explodes with flavour, there’s spice from the harissa, sweetness from the apricots and a touch of bitterness from the green olives – it’s wonderful!

90ml olive oil

3 garlic cloves, crushed

3 banana shallots (180g), thinly sliced

600g lamb mince

2 teaspoons cumin seeds

1 tablespoon ground allspice

2 lemons, finely grate the zest to get 2 teaspoons

3 tablespoons tomato paste

3 tablespoons rose harissa (I use ‘Belazu’)

100g dried apricots, quartered

280ml chicken stock

220ml white wine

80g pitted green olives, halved lengthways

3 x 400g tins butterbeans, drained and rinsed

4 tablespoons tahini

Sea salt and black pepper

1. Put 3 tablespoons of oil into a large pan, for which you have a lid, and place on a medium-high heat. Add the garlic and shallots and sauté for 5 minutes, stirring frequently, until soft and golden.
2. Increase the heat to high and add the lamb, cumin, allspice, half the lemon zest and ½ teaspoon salt. Fry for 5 minutes until browned, stirring every now and then, then add the tomato paste, harissa and apricots. Fry for another 2 minutes then pour over the stock and wine. Reduce the heat to medium and simmer, covered for 30 minutes.
3. Once cooked, set aside to cool and add the olives. Spoon into a 20x25cm ovenproof highsided dish and refrigerate for at least half an hour. This will firm up the meat making it easier to spread the mash on top.
4. Meanwhile make the mash. Mix the butterbeans in a bowl with the remaining lemon zest, 2 tablespoons of olive oil, the tahini paste, 3 tablespoons of water, ¾ teaspoon of salt and a grind of black pepper. Use a potato masher to mash the beans, they don’t need to be completely smooth, just spreadable.
5. Spread the mash over the lamb, then use a spoon to make a few shallow dips. Drizzle over the remaining tablespoon of oil and bake in a preheated oven, 180’c fan, for 30 minutes until nicely coloured and bubbly. Rest for 10 minutes before serving.

Menu Two

Fricasséed Chicken with Jerusalem Artichokes (Serves 4-6)

I adore the sweet, nutty flavour of Jerusalem Artichokes and when they’re in season (from October to March) I always plan to cook with them more, this recipe is the perfect way to do so. It’s a one-pan stovetop dish, the texture and nutty flavour of the Jerusalem artichokes complement the tartness of the capers; they both give this chicken dish a wonderful elegance – a treat for both friends and family!

1.5kg chicken cut into 8 pieces or 8 chicken thighs

450g Jerusalem artichokes, peeled and thinly sliced

2 tablespoons olive oil

1 tablespoon chopped garlic

2 tablespoons chopped flat-leaf parsley

2 tablespoons capers, drained

Sea salt and black pepper

100ml dry white wine

1. Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken pieces and brown well (you make need to do this in batches). Remove from the pan and place to one side.
2. Put the garlic in the pan and cook until it just becomes coloured a very pale gold, stir frequently.
3. Add the parsley and capers, stir once or twice, then return the chicken to the pan together with any juices they may have shed. Sprinkle with salt and pepper, and turn over the ingredients two or three times to coat them well.
4. Add the wine and let simmer for about a minute, then add the sliced artichokes. Turn over the contents of the pan once or twice , then cover with a lid and turn the heat down to low. Cook, turning the chicken pieces and Jerusalem artichokes from time to time for about 45 minutes, until the chicken is cooked and tender.