- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red pepper, cut into chunks
- 2 garlic cloves, crushed
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 400g beef mince
- 200ml beef stock
- 400g can chopped tomatoes
- 1 tsp golden caster sugar
- 1 tbsp hot sauce (we used Franks)
- 400g can kidney beans in chilli sauce
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 4 large courgettes, cut into chunky chips
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 100g plain flour
- oil, for deep frying
- 50g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 50g mozzarella, grated
- chilli, to season
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.
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.
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.
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.
To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.