Caesar salad

This is our version. We've not added anchovy fillets here but you could.

Ingredients (serves 2):
A couple of handfuls of cos and romaine lettuce
1 cooked chicken breast, diced
2 rashers of smoked bacon
4 quails eggs
croutons
caeser dressing (bought or homemade)
shaved parmesan

• Mix the sliced cooked chicken with the lettuce leaves
• Grill the bacon and cut it into bite sized pieces before adding to the salad
• Meanwhile, cook the quails eggs in boiling water for one minute, then remove the pan from the heat and leave to stand for one minute
• Remove the eggs from the water. Peel them carefully and slice them in half
• Add the halved quails eggs, croutons, parmesan and dressing to the salad
• Eat whilst the bacon and quails eggs are still warm
  

Chunky chilli

We adapt our chilli recipe all of the time. Sometimes we add red wine, sometimes beer, sometimes chocolate, sometimes minced beef, sometimes chunky steak… you get the picture.

This is one version we made recently which was particularly tasty with a perfect level of heat. The chillies we used on this occasion were very hot so we only needed two small ones. You can always add extra cayenne/paprika/dried chilli if necessary once you’ve tasted the sauce.

As with many slow cook dishes, this is best made the day before you want to eat it and reheated to serve.

We prefer to eat chilli with plain rice but we sometimes have it with salad, nachos, grated cheddar and guacamole. Leftovers are best on a jacket potato for lunch or on a chilli dog (the latter is especially good on returning home from the pub).

Ingredients (serves 6):

Approx 800g diced chuck steak/stewing beef
1 white onion, diced
1 red onion, diced
2 cloves of garlic, minced
1 pack of mushrooms, sliced
1 carrot, finely diced (optional)
2 hot birds eye chillies, finely diced
2 pointed peppers, diced
3 large tomatoes, chopped
1 can of mixed chilli beans
A good glug of beer (we used half a bottle of bud)
2 squares of dark chocolate (preferably chilli chocolate)
2 tins of chopped tomatoes

A handful of chopped coriander
A pinch of cayenne
A pinch of paprika
Salt and pepper
Olive oil

· In a large, deep non-stick pan fry the onions in a little olive oil until they start to soften
· Add the garlic, chilli, peppers, carrot and mushrooms and fry for 10 minutes or so
· In a separate pan, fry the chunks of beef (cut them into smaller chunks if they’re particularly big)
· Once the beef is browned, add it to the diced veg
· Add the diced tomatoes, chopped tomatoes, cayenne, paprika, beer, chocolate, half of the coriander and stir well. Season with salt and pepper
· Put the lid on the pan if it has one and allow to simmer on a low heat for an hour. Stir it occasionally
· After an hour add the can of mixed chilli beans and leave to simmer for another hour. Add the remaining coriander and serve.