CRISPY TOPPED CHILLI WITH GUACAMOLE & LIME CREAM

I do like rice with my chilli but this makes a nice change. Plus its easy to make. When everyone wolfs it down like gannets you know its a hit.

Serves 4

INGREDIENTS:

• 7-8 medium sized potatoes
• 1 onion
• 1 red pepper
• 360g beef mince (or substitute with Quorn or soya mince)
• 1 carrot
• 1 tbsp mild chilli powder
• 1 tin chopped tomatoes
• 1 beef stock melt
• small bunch coriander
• 1 avocado
• 1 lime
• 50g cheddar, grated
• 150ml creme fraiche or sour cream
• (Optional) small cube of dark chocolate

METHOD

1. Preheat the oven to 200C (180C fan)
2. Chop the potatoes into 2cm cubes, pop on a baking tray and drizzle with olive oil, salt and pepper. Spread out a roast on top shelf of the oven until crispy, about 30 mins.
3. Meanwhile dice the onion and red pepper.
4. Add a splash of oil to a frying pan and brown the mince. Season with a little salt and pepper. Add the red pepper and onion and cook until veg is softened.
5. Grate the carrot and stir into the pan with the other veg.
6. Stir in the chilli powder and cook for 1 minute. Pour in the chopped tomatoes, 50 ml of water, beef stock pot and dark chocolate (if using). Bring to the boil then reduce to a low simmer for about 15 minutes.
7. Put the creme fraiche into a bowl and grate the zest of the lime into it. Add salt and pepper to taste. This your lime cream.
8. Finely chop the coriander. Halve the avocado, remove the stone, scoop the insides into a bowl and mash with half the coriander. Halve the lime and add the juice from one half to the lime. Season to taste with salt and pepper. This is your guacamole.
9. Spoon the chilli into an ovenproof dish and top with the roasted crispy potato. Sprinkle the grated cheddar on top. Pop into the oven for 10 minutes until the cheese has melted.
10. Once golden, serve on plates with a dollop of guacamole and lime cream. I like to serve it with broccoli drizzled with the lime cream.
11. Enjoy!