Recipe Calendar: June

Hi everyone,

We are very late with our recipe calendar. From the end of May until now, it's been a flurry of hospital visits, time off (more on that later) and a bout of Covid.

Our June recipe is Beef & Veggie Chilli with Potato Wedges.

Ingredients:

4-6 Medium Sized Potatoes

2 Bell Peppers

2 Courgettes

100g Frozen Peas

1 Onion

1 Tin of Chopped Tomatoes

1-2 Packs of Beef Mince

Pinch of Salt

Herbs to Season

Fajita Seasoning to Taste

Method:

1. First put some oil in a pan, adding 1 chopped onion and gently cook with the mince on a medium heat.

2. Meanwhile peel and chop the potatoes into wedges and toss them in a bowl with oil, herbs and fajita seasoning.

3. Place the potato wedges onto a foil lined tray and cook in the oven at 180F/200C/Gas Mark 4 for 25-30 minutes.

4. Chop the vegetables and add them to a pan of boiling water for 5 minutes then add to the pan of onions and mince stirring together to combine.

5. Once combined and the mince is thoroughly cooked, drain the oil then add the chopped tomatoes, herbs and fajita seasoning, stirring occasionally until combined.

6. Once the potato wedges are cooked and the chilli is done, take a breakfast or pasta bowl, adding the chilli first then the potato wedges on top.

Enjoy!!

Lily X