• STEP 1

    First, make the chilli by heating the oil in a deep frying pan. Cook the onion on a gentle heat for approx 5 mins until softening. Add the red pepper, garlic and paprika and stir for a few mins. Turn the heat up, tip in the mince, and fry until browning all over.

  • STEP 2

    Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 mins. Five mins before the chilli is ready, tip in the kidney beans with their sauce, and stir to warm through. Keep over a low heat until ready to serve.

  • STEP 3

    Meanwhile, pour the milk into a large bowl and place the courgette chunks into the milk. Put the flour onto a large plate and season well. Take each courgette chip and roll in the seasoned flour, patting off any excess.

  • STEP 4

    Heat the oil in a wok or large saucepan (until reaching 180C on a thermometer or a piece of bread browns in 10 secs). Fry the courgettes in batches for 5-6 mins until golden. Transfer to kitchen paper and scatter over flakey sea salt.

  • STEP 5

    To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.

Goes well with


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