Marinated Mussels

Ingredients
1 Onion (finely chopped)
150ml White Wine
2 Kg Mussels (clean and live)
150ml Fish Stock
Small Tub of Crème Fraiche
Parsley
Salt and Pepper
Knob of Butter

Equipment
1 Large Pan (with lid)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Melt the butter in your pan and add the onion and cook until soft and golden, then add the wine and bring to the boil.
2. Add the mussels and cook for 4-5mins, shaking it half way through, lift out the mussels and throw away any that have remained closed (rotten)
3. Add the fish stock back to the left over juices and bring back to the boil, once boiling turn off the heat, and add 3 tablespoons of crème fraiche, a handful of chopped parsley and a good sprinkle of pepper (only add salt once you've tasted the sauce as it may not need any)
4. Serve the mussels in bowls with the sauce poured over (add a bit of garlic if you like at the onion stage for extra flavour)

Serves 4

French Pork With Mash

Ingredients
450g Potato
450g Parsnips
2 Tablespoons of Flour
Milk
Butter
Salt+Pepper
4 Pork Fillets cut into slices
100g Butter
16 Prunes (soaked in White wine 300ml for 30mins, 8hrs is better if you have time to soak them before you go out to work)
1 Jar Redcurrant Jelly
300ml (or there abouts) Double Cream
1 Lemon

Equipment
1 SHARP Knife
1 Chopping Board
Juicer
Masher
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Chop the parsnips and potato into small cubes and cook for 10-12 minutes in the large pan with salted water in (when you shake the pan (with a lid on minus the water) the potatoes should just begin to break against the sides, add a tablespoon of flour and shake well.
2. Season the remaining flour with salt and pepper and dust the lamb with it, shaking off any excess (if you need more flour here don't be afraid to add)
3. Heat half the butter in the frying pan and cook the pork for 2mins each side then remove and set aside, pour the wine into this pan (minus the prunes) and add a good couple of spoonfuls of redcurrant jelly and heat until dissolved.
4. Add your cream prunes and the pork back to this mixture and and simmer whilst you mash the potatoes.
5. Drain the water (if you haven't already) from your spuds and parsnips, and give a really good mashing, add a good knob of butter and a good splash of milk (add a little at a time, it's easier to do this than take it out) we're going for a consistency not dissimilar to baby food, Season.
   
6. Add the lemon juice to the pork mixture then serve on a bed of the purée.

Serves 4

Chicken Fricassee

Ingredients
4 Chicken Breasts
1 Large Onion
2 Carrots
2 Sticks Celery
100g Frozen Peas
4 Egg Yolks
Handful Chopped Parsley
Splash of Olive Oil
1 Tablespoon Flour
250g Long Grain Rice
600ml Water
2 Chicken Stock Cubes
1 Lemon

Equipment
1 SHARP Knife
1 Zester/Juicer
1 Chopping Board
1 Large Frying pan
1 Large pan

The Good Bit

1. Heat a splash of oil in your frying pan and fry the chicken breasts until they are golden on both sides (You can cut your chicken into chunks before you start if you like) take out of the pan and leave to cool.
2. Bring to the boil 2/3rds of a pan of salted water for your rice, whilst waiting for this to happen chop the onion, celery and carrot into small (pea size) cubes, heat all this in the frying pan until the onion begins to go golden, add the rice to the water
   
3. Once golden add the 2 spoonfuls of flour and fry quickly for a minute keeping stirring, now add the 600ml of water and the 2 crumbled stock cubes and the zest from the lemon, keep stirring until it simmers, leave for 4-5mins.
4. Add the frozen peas and plenty of seasoning and cook for another 2 minutes, whilst this is cooking beat the egg yolks then stir in the lemon juice.
5. Turn your heat right down on the frying pan now and add the egg mixture and stir for a few more minutes until lovely and thick, then add the chopped parsley and stir again.
6. Serve the lemon fricassee onto a bed of rice then top with your chicken breast (alternatively if you cut your breast into chunks, add this at the end to the lemon mixture and warm through for a few minutes then serve all together, I think the chicken comes out better this way)

Serves 4

Tortilla Espanol

Ingredients
2 Onions (red are better here)
2 400g Cans Kidney Beans (drained)
1 Jar Guacamole
8 Lettuce Leaves (shredded)
6 Tomatoes
2 Teaspoons Cumin
1 Pack Tortillas
100g Grated Cheese (your choice, i love a good strong cheddar)
A Dash of Olive Oil
Juice of 1 Lemon or Lime
Fresh Parsley/Coriander

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Potato Masher
1 Large Bowl
1 Mixing Bowl
1 Can Opener (unless your cans come with one of them clever openers already on)

The Good Bit

1. Chop both the onions into fine cubes and fry off half in the frying pan until golden (3-4mins), add the cumin and fry for another minute, Add the kidney beans and keep over a low heat whilst you prepare the rest.
2. Chop your tomato into small cubes and add the rest of the onion into the small mixing bowl with the lemon/lime juice, A tablespoon full of the chopped parsley and a splash of olive oil and mix gently
   
3. Heat the tortillas according to packet instructions, whilst doing this mash the onion and kidney beans in a large bowl.
4. Serve each tortilla rolled up with a handful of lettuce and a generous helping of the mash inside and good dollops of guacamole and salsa on top and sprinkle with the grated cheese.
   

Serves 4

Spanish Omelette

Ingredients
750g Potatoes
1 Onion
5 Eggs
150ml Oil
Salt and Pepper

Equipment
1 20cm/8 inch Frying Pan (size is important!!)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by heating all but a little drizzle of your oil in the pan
2. Slice the onion and potato in to fine slices (not quite crisps but as fine as you can get them)
3. Fry these in the oil until they are golden and tender
4. Beat your eggs well and mix in the potato and onion mixture, season with salt and pepper and leave to stand for 15mins whilst you drain your pan of the oil and clean, Then add the remaining drizzle of oil and add your eggy mixture
5. Cook on a low heat for 10mins until almost cooked through (without stirring), this bit is a little tricky, you need to slide the omelette onto a plate then flip the pan over and tip the omelette back in, in essence turning the omelette, if you can come up with an easier way, well done!
6. Cook for another 5mins until golden on both sides then slide back onto the plate and serve, this can also be served cold, and it goes really well with salad (bit like a quiche but without the pastry)

Serves 4

Cod and Salsa

Ingredients
4 Portion size pieces of cod
1 Courgette
1 Red Onion
2 Limes Zested and Juiced
4 Tomatoes
Fresh Parsley or Coriander
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing bowls
1 Large Pan (must be able to go under the grill)
1 Zester/Juicer

The Good Bit

1. Mix half the lime juice and all the zest in with a tablespoon of olive oil, drop your cod in and turn, leave to marinade whilst you do the rest of the prep.
2. Finely dice your tomatoes and chop the onion into small pieces (as small as you like them) mix in a bowl with 1 tablespoon olive oil, the rest of the lime juice and a handful of well chopped parsley. Slice the courgette diagonally.
3. Place the cod in your pan (it should have marinaded for 5-10 minutes) and so all four pieces are separate then arrange the courgette slices on top so it looks attractive and grill on a high heat for 10-12 minutes.
4. When the fish is looking charred and well cooked serve with a spoonful or two of the tomato salsa
   
5. I like to make this a summery dish by serving with pasta, you can serve with jacket potatoes, salad or what ever takes your fancy!

Serves 4

Burgers With a MediterranianTwist

Ingredients
500g Minced Beef (or Turkey for a healthier option)
8 Sun dried Tomatoes (most stores sell these near the tomato purée, which you can use instead)
2 Tablespoons Pine Nuts
2 Tablespoons Each Chopped Basil and Parsley
1 Small Red Onion
Salt and Pepper
Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Griddle/Frying Pan (or BBQ if the weather is good)

The Good Bit

1. Heat the oil in the frying pan (Don't use any in the griddle)
2. Chop the onion and tomatoes up as fine as you can along with the basil and parsley and crush the pine nuts (you can char these first if you like for extra flavour in a hot pan with no oil)
3. Mix all your ingredients together in the bowl with plenty of salt and pepper (if using tomato purée instead of sun dried, and a tablespoon full) mix well then with wet hands gather the mixture together and separate out into even balls and pat down to a burger shape (between 4 and 8 burgers, depending on how thick you like them!)
4. Fry in your pan turning once, once the under side is looking well done (brown for both mince and turkey) If BBQ 5-6 minutes each side (again dependant on thickness)
5. Serve however you like, buns, salad, chips (try not to reach for the red or brown sauce till you have tasted the burger)
   

Serves 4

Steak and Tomato Salad

Ingredients
1 Teaspoon Crushed Black Pepper
1 Teaspoon Paprika
1 Teaspoon Salt
1 Teaspoon Cumin
2 Teaspoons Dried Oregano
4 Steaks (your choice of cut)
8 Large Tomatoes
Fresh Mint And Coriander
2 Red Onions
1 Lemon (zested and Juiced)
A Drizzle of Olive Oil
Salad Leaves (Rocket, Spinach and Basil are my choice)

Equipment
1 Large Frying Pan/ Griddles are really good for this if you have one
1 Sharp Knife
1 Spatula
A Couple of hours to spare! (for marinading purposes only)

The good bit

1. Mix together the black pepper, paprika, salt, oregano, cumin and lemon zest.
2. With your knife, score the steaks in lines vertically about 1cm apart then horizontally 1cm apart (not too deep, just enough so you can see they've been cut) rub the spice mix into the steaks, (both sides if you have plenty to spare) and leave in the fridge (or microwave) for 2 hours
3. Cut your tomatoes in half lengthways and dry fry (no oil) on your griddle until they begin to blacken 6-8minutess (do NOT turn them over)
4. In the meantime roughly chop your mint and coriander, dice your onion and mix together along with the lemon juice and a good drizzle of olive oil (if you really want to be Mediterranean then add a finely sliced clove of garlic, just don't expect to get kissed afterwards!)
5. Fry your steaks over a high heat (again using a griddle pan is excellent, use no oil if you are) Time scales is down to you, If done over a high heat, you should only need to turn over once after about 5 minutes (check to see if the side has burnt a little) after another 5 minutes on that side you should have a really juicy medium steak, obviously add a little longer for well done or less for rare.
6. Serve the steak with 4 of the charred tomato slices with a drizzle of the mint and coriander mixture over them and the salad leaves at the side.
7. Grab a beer and sit outside and enjoy, or for those of you back in Manchester, stay indoors out of the rain with your beer and just imagine your on holiday!

Serves 4

Spanish Salad

Ingredients
150g Spinach and Rocket Salad (available at most supermarkets)
1 Small Onion (red is sweeter and preferred)
2 Oranges
Dash of Olive Oil
Optional
4 Chicken Breasts (The flavoured packs of cooked chicken pieces that supermarkets do work very well here and will allow you to experiment with flavours like Thai, Mexican and BBQ, if you are using flavoured pieces, ignore the rest of this section)
4 Tablespoons Flour (any will do)
1 Teaspoon Chilli Powder
A Good Pinch of Salt and Pepper
Zest and Juice of A Lime
1 Tablespoon of Cajun Seasoning

Equipment
2 Large Bowls
1 Small bowl for the lime juice
1 Large Frying Pan/Wok
1 Spatula
1 Lime Zester and Juicer

The Good Bit

1. If you are having the chicken, mix all the spice, salt, pepper and flower in a bowl along with the zest of the lime, dip your chicken in the lime juice and then coat both sides with the flour mixture.
2. Fry these off on a medium heat until golden turning only once so as to disturb the coating as little as possible.
3. Mix the salad leaves in with a dash of olive oil, peel and cut your oranges into skinless segments collecting any juice and mixing that in with the salad leaves.
4. Serve the leaves straight onto a plate and add a couple of slices of orange, then place a chicken fillet on top, or if you are using the pieces option, sprinkle them on top or mix in with the leaves, it's down to you!

Serves 4

Paella

Ingredients
250g Long Grain Rice
1 Onion
1 Red Pepper
200g Frozen Prawns
2 Vegetable Stock Cubes
150g Frozen Peas ( I used frozen mixed veg, carrot, peas, sweetcorn, haricot vert)
A Dash of Olive Oil
900ml Water
1/2 Teaspoon Chilli or Paprika, 1/2 Teaspoon Turmeric

Equipment
1 Large Frying Pan/Wok
1 Wooden/Plastic Spatula
1 Plastic Serving spoon
Measuring Jug

The Good Bit

1. Start by heating your oil in the pan/wok whilst you chop the onion and pepper into fairly small chunks.
2. Fry the onion off in the oil until it begins to go soft and clear, then add the pepper and rice and stir fry quickly for about 1 minute until the rice looks well coated in the oil.
3. Add the water, both stock cubes, the chilli or paprika powder and the the turmeric.
4. Stir in really well and add the frozen peas (mixed veg) and the prawns and leave to cook until the rice is soft (taste it to see) and almost all of the liquid is gone.
5. Serve and enjoy, this can also be eaten cold so prepare and cook whenever you want.

Serves 4

Chili Burritos

Ingredients
200g Mince Beef
2 Beef Stock Cubes
1 Sachet Chilli Sauce Mix
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 Small Onion
1 Pack Tortillas (these usually come in 8's)
150g Grated Cheddar Cheese
A Dash of Olive Oil
Salad Leaves and Chips to serve

Equipment
A Wok or Large Frying Pan
A Large Oven Proof Dish
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan and preheat your oven to 180C 350F or gas mark 4
   
2. Whilst your oil is warming peel and cut your onion into small chunks. Open your cans and drain the kidney beans
   
3. Now your oil is warm cook your onions in until they feel soft and look to have gone clearer, about 5 minutes
4. Add your mince and keep stirring until all the pink has gone, you should now add the 2 stock cubes and stir in well.
   
5. Add your chilli sauce mix and stir in well then add the tomatoes, kidney beans and leave to simmer.
6. Cook your chips and lightly grease your oven proof dish, the next bit gets a bit messy!
7. Fill each tortilla with a generous portion of the chilli mix and roll into a sausage shape, place in the greased oven proof dish, once they are all done (I only use 4 here as my dish isn't big enough for all 8, i use the other 4 tortillas in one of my other Mexican dishes)
8. Sprinkle the cheese on top and place in your pre heated oven for 10 minutes until the cheese has melted and has begun to bubble, serve a burrito to each person with salad leaves and chips.

Serves 4

Mexican Chicken Tower

Ingredients
250g Chicken Breasts cut into bite size pieces (or for the veggie option 250g mixed veg/beans)
125g Bag of Ready Grated Mature Cheddar Cheese (or grate your own)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
4 Ready Made Tortillas (usually come in 8's so if you have 4 left from the fajitas,bonus!)
Chilli powder
Olive Oil (any will do, sunflower, vegetable etc.)
Salad Leaves and spring onions (or thinly sliced onion rings) and soured cream (optional) to serve.

Equipment
1 Large Frying pan/Wok
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping Board
1 Oven Proof Dish (large enough for a tortilla to lay in and 2-3inch deep)

The good bit

1. Start by heating a dash of oil in the wok/large frying pan and preheat your oven to 180C/350F/ gas mark 4
   
2. Cut the large onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks.
3. Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
4. Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!)
   
5. Bring to a simmer and leave for 10 minutes. Now to prepare the tower!
6. Lightly grease an oven proof dish and place a tortilla on the bottom, spread over 1/3 of the chicken mix and sprinkle with 1/4 of the grated cheese, continue this patter (tortilla, chicken, cheese) and top it off with your 4th tortilla and the remainder of your cheese.
   
7. Place in the oven for 10 minutes, until the cheese has melted and begun to brown, grab yourself a drink, you'll be impressed when this comes out! Prepare your lettuce, onions and anything else you want to serve up
   
8. Cut the tower into 1/4's and serve with the lettuce and onion rings/spring onions, again to keep things cool you could always serve with a dollop of soured cream.
   

Serves 4

Vegetable Chili

Ingredients
1 Vegetable stock Cube
1 Sachet Chilli Sauce Mix
1 400g Can Mixed Beans
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 130g Can Sweetcorn
150ml Strong Black Coffee
1 Large Onion
1 Pepper (any colour you want)
250g Rice (just not pudding rice)
A Splash of Olive Oil

Equipment
A Wok or Large Frying Pan
1 Large Pan
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan, don't worry about how much you put in just give it a good drizzle just take into account your not deep frying chips!
2. Whilst your oil is warming, its prep time. Peel and cut your onion and pepper into small chunks. Open your cans and drain the kidney beans and sweetcorn. 2/3rds fill your large pan with water and add a sprinkle of salt and bring to the boil.
   
3. Now your oil is warm (if it's smoking turn it down a little) put your onions and pepper in until they feel soft and the onions look to have gone clearer, about 5 minutes
4. Add your cans of mixed beans and kidney beans, you should now add the stock cube and stir in well.
   
5. Add your chilli sauce mix and coffee and stir in well then add the tomatoes and sweetcorn, stir and leave to simmer.
6. The water in your other pan should now be boiling so add the rice and stir with the spoon, cook the rice to packet instructions, usually 10-15 minutes.
7. Have a kettle of boiled water ready for when your rice is done, once the rice is done (you can taste a small amount to see if it is soft (done) or a little crunchy (needs a Little longer) put it in a colander and wash with the boiled water.
8. Serve the rice in a ring and heap the chilli in the centre and how about a dollop of soured cream at the side of the plate sprinkled with chilli powder or cayenne pepper for when you are entertaining
   

Serves 4.

Chili Mince Tacos

Ingredients
500g mince beef (or turkey if you want to be healthy)
1 Large Onion
1 400g Can Kidney Beans
1 400g Can Chopped Tomatoes
150ml STRONG Black Coffee
1 Teaspoon Chilli Powder
1 Teaspoon of Chinese 5 Spice Powder
1 Pack of ready to serve Tacos
Dash of Oil
Salad to garnish
Maybe some Soured Cream with a sprinkle of Paprika on top

Equipment
1 SHARP Knife
1 Chopping Board
1 Can Opener
1 Large Frying Pan/Wok
1 Plastic/Wooden Spatula

The Good Bit

1. Heat the oil in your pad/wok, whilst that is warming, chopped your onion into small pieces and open all your cans.
2. Add the onion to the pan/wok and cook until it begins to go clear and feels soft when pressed with the spatula, 5 minutes, add the meat the chilli and 5 spice powder and cook until the meat is brown, 5 minutes.
3. Now add the kidney beans, tomatoes and the hot black coffee and leave to simmer for about 20 minutes, this will look thicker and a lot darker than the chilli I have already made (if you have made that) due to the coffee, it also has a very authentic rustic taste.
4. Heat the tacos to the packet instructions, only a few seconds in a microwave, for best results oven warm.
5. Serve 2 taco shells on a bed of lettuce with a healthy dollop of the chilli mix next to it and at the side of the plate a good spoonful of soured cream sprinkled with paprika.
6. I also like to add sliced tomatoes to the plate, it gives it more colour and also when eaten can take the heat out of the chilli (because I like my chilli hot!)

Serves 4

Fajitas

Ingredients
2 Chicken breast cut into strips
1 Large Red Onion
1 Green or Orange Pepper
1 Lime
1 Pack of Fajitas (usually these come in 8's this recipe uses 4)
Chilli powder
Oregano
A Dash of Oil
Salad to serve with

Equipment
1 Wok/Large Frying Pan
1 SHARP Knife
1 Chopping Board
1 Wooden/Plastic Spatula
1 Lemon Zester/Juicer
1 Serving Spoon

The Good Bit

1. Heat the oil in the wok/frying pan, whilst doing this cut the onion and pepper into strips 1/2cm wide, collect the zest from the lime (do this before cutting it as it is easier) then juice the lime.
2. Place the onion, peppers, chicken, lime zest and juice, 1 teaspoon chili powder and a sprinkle of oregano in your pan and mix well.
3. Leave this to cook well for about 15 Minutes stirring occasionally until the chicken has begun to brown.
4. Just before serving warm the fajitas through according to packet instructions (couple of minutes in an oven of 30 seconds or so in a microwave)
5. I like to place 2 spoonfuls of the chicken mixture into the fajitas and then fold the 2 sides in first and then fold up from the bottom, serve on your plate with salad.

Serves 2 (use another 2 chicken breast and double up on the veg if you want to serve 4)

Mexican Chicken

Ingredients
250g Chicken Breasts (pieces and fillets will do but always seem poorer quality)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
1 Bag Tortilla Chips
1 Small Carton of Soured Cream
Any Vegetables you want to bulk out if you need.
250g Rice (any rice but pudding rice)
Chilli powder
Oregano (not necessary but adds more flavour)
Olive Oil (any will do, sunflower, vegetable etc.)
Salt

Equipment
1 Large Frying pan/Wok
1 Large pan
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping board
1 Colander

The good bit

1. Start by heating a dash of oil in the wok/large frying pan and heating the large pan which should be 2/3rds full of water with a generous sprinkle of salt in.
2. Cut the onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks and then the chicken into bite size pieces.
3. Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
4. Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!) and a sprinkle of oregano if you have it.
5. Bring to a light simmer and now add your rice to the salted water, cook to packet instructions, usually 10-15 minutes but al lot longer for brown.
6. Bring a kettle of water to the boil to wash the rice, when the rice is done, tip into a colander and wash.
7. Serve the rice and a portion of the chicken mixture, add a hand full of tortilla chips and a dollop of soured cream at the side.

Serves 4

Chili Con Carne

Ingredients
200g Mince Beef
2 Beef Stock Cubes
1 Sachet Chilli Sauce Mix
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 130g Can Sweetcorn
1 Large Onion
250g Rice (Long Grain,Basmati whatever you have, just not pudding rice)
A Splash of Oil (Olive or Extra Virgin Olive Preferred but Vegetable/Sunflower are fine)

Equipment
A Wok or Large Frying Pan
1 Large Pan
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan, don't worry about how much you put in just give it a good drizzle just take into account your not deep frying chips!
2. Whilst your oil is warming, its prep time. Peel and cut your onion into small chunks. Open your cans and drain the kidney beans and sweetcorn. 2/3rds fill your large pan with water and add a sprinkle of salt and bring to the boil.
   
3. Now your oil is warm (if it's smoking turn it down a little) put your onions in until they feel soft and look to have gone clearer, about 5 minutes
4. Add your mince and keep stirring until all the pink has gone, you should now add the 2 stock cubes and stir in well, this will give your mince a lovely brown colour.
5. Add your chilli sauce mix and stir in well then add the tomatoes, kidney beans and sweetcorn, stir and leave to simmer.
6. The water in your other pan should be boiling by now so carefully add the rice and stir with the spoon (if the water is boiling you should be able to leave this pan alone without fear of the rice sticking) Cook the rice to packet instructions, usually 10-15 minutes.
7. Have a kettle of boiled water ready for when your rice is done, once the rice is done (you can taste a small amount to see if it is soft (done) or a little crunchy (needs a Little longer) put it in a colander and wash with the boiled water.
8. Serve the rice in a ring and heap the chilli in the centre, you can garnish with coriander if you want to be fancy, and how about a dollop of soured cream at the side of the plate sprinkled with chilli powder or cayenne pepper.

Serves 4. (I added a chopped green pepper to the onions 2 bulk out a little (I was hungry!)