Summer is here and we’ve even got some sunshine! We thought it might be nice to share our favourite Advice and Information team summer recipes to help you have a delicious summer that’s easy on your budget…

Ruby is going to start us off with her recipe for summer chilli.

RR“I like this recipe because it’s tasty and easy to make with things you have in the fridge and cupboard. You can vary the quantities for the number of people you are feeding and the amount of spices you prefer.”

Ingredients:

  • A spoonful or two of cooking oil
  • Packet of Mexican spices (e.g. Old el Paso)
  • Onion
  • Garlic
  • Chilli
  • Ginger
  • Tinned tomatoes
  • Vegetables (any – I like mushrooms, green beans and broccoli)
  • Tomato ketchup
  • Rice (note: you could have jacket potato instead)
  • Tinned kidney beans / chick peas (optional)
  • Cheese, natural yogurt, coriander (optional)

Method:

  • Fry some chopped onions, garlic, chilli and grated ginger in a pan for a few minutes
  • Sprinkle on some of the Mexican spices and stir. If it gets a bit dry, just put a dribble of water in the mix
  • Bung in the beans (optional) and stir over a moderate heat
  • Add the veg and possibly some more water. Fry for about 3-4 minutes or until the veg begin to soften
  • In a separate pan, put the rice on to boil (takes about 10 mins)
  • Pour the tinned tomatoes on top of the onions etc. and stir, breaking them up with the spoon. Add a splash of ketchup and some salt and pepper to taste
  • Pop the lid on the pan and simmer for as long as you like – 5-10 mins should do it
  • Rinse the rice in hot water and drain
  • Serve the rice and veg mix with grated cheese and natural yogurt to taste. If you want to go herbal, chop up some coriander on top.

Thanks Ruby! Look out for more thrifty summer dishes from the Advice and Information team over the next few weeks…