chillies

This vegetarian bean chilli is packed with goodness and flavour, and is fast and easy to rustle up.

Veggie chilli

red onion

chipotle

½ a fresh red chilli

sweet smoked paprika

cumin seeds

garlic

coriander

olive oil

mixed-colour peppers

x chickpeas

x black beans

passata

1x 250 g pack of cooked mixed long grain & wild rice

corn tortilla wraps

avocados

yoghurt

limes

romaine lettuce

cucumber

red chilli

cherry tomatoes

https://www.youtube.com/watch?v=M4CAqMfaEmc

My kinda butter chicken

2–3 fresh mixed-colour chillies

350 g ripe mixed-colour cherry tomatoes

ginger

garam masala

natural yoghurt

x 150 g free-range skinless chicken breasts

cashew butter

This is a monster meatball recipe. I use succulent beef for my take on this Wild West delicacy.

Mountain meatballs

onions

1.2 kg good-quality minced meat (beef, buffalo

Dijon mustard

oregano

cumin seeds bashed

coriander seeds bashed

breadcrumbs

eggs

g Cheddar cheese

onion

peppers

red chillies deseeded and finely chopped, to taste

½ teaspoon smoked paprika

Worcestershire sauce

tomato ketchup

cider vinegar

molasses brown sugar

coffee

plum tomatoes

½ a bunch of fresh flat-leaf parsley (15 grams)

Get on summer's best-dressed list with this delightful drizzle that'll make your salads sizzle.

Chilli lime dressing

caster sugar

red chilli, deseeded, finely chopped

rice wine vinegar

Alfa One rice bran oil

lime juice

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This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.

Best Ever Chunky Guacamole

tomato

avocados,very ripe but not bruised

lime

chopped,

red onion,finely chopped

chilli,red

tortilla chips,to serve

Best ever chunky guacamole

Use a large <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">knife</a> to pulverise 1 large ripe tomato to a pulp on a board, then tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

Use a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Whip up these speedy, cheesy nachos for a casual get-together with friends

Speedy nachos

packet plain tortilla chips

jar salsa

a few sliced spring onions

a good chunk of cheese

chilli flakes

soured cream

Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.

Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.

Sausage pasta

broccoli

higher-welfare chipolata sausages

red chillies

fennel seeds

½ a bunch of fresh oregano (15 grams)

red wine vinegar

x plum tomatoes

300 g dried wholewheat tagliatelle

g Parmesan cheese

A great, low fat flavour combination

Chicken & mango stir fry

nugget of root ginger

mango

boneless skinless chicken breast

vegetable oil

bag fresh stir-fry vegetables

soy sauce

tbsp sweet chilli sauce

rice

Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.

Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.

Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Sweet chilli jam

red peppers, deseeded and roughly chopped

red chillies, roughly chopped

fresh root ginger, peeled and roughly chopped

garlic cloves,

golden caster sugar

milliliters red wine vinegar

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it’s worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.

Greg Davies' Thai green chicken curry

600 g free-range chicken thighs

x 400 g tins of light coconut milk

kaffir lime leaves

palm sugar

fish sauce

baby Thai aubergines

fresh Thai sweet basil (30 grams)

coriander seeds

green Thai chillies (prik chee fah)

green Thai chillies (prik kee noo)

lemongrass

cm piece of galangal (or ginger)

Thai garlic

Thai shallots

½ a bunch of fresh coriander (15 grams)

kaffir limes

shrimp paste

white pepper

A new delicious version of the Italian favourite, pesto pasta, with broccoli

Broccoli pesto pasta

penne, farfalle or conchiglie pasta

broccoli,

garlic clove,

lemon

½ tsp dried chilli flakes

pine nuts

Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.

Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Asian fried eggs

springs onions

-2 fresh mixed-colour chillies

sesame seeds

hoisin sauce

Brighten up lunch times with this delicious alternative to the BLT

Crisp bacon & avocado toasts

bacon

avocado

chunky slices granary bread

Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.

Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

Echoing the flavours of the best street food across Asia, these chicken satay skewers are a must for any gathering.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Luke Nguyen's chicken satay with spicy peanut sauce

sunflower oil

garlic cloves, crushed

Asian (red) eschalots, thinly sliced

red chillies, chopped

tsp sweet paprika

tsp white pepper

tsp coriander seeds

nutmeg

tsp cumin

tbs light soy sauce

tbs kecap manis (Indonesian sweet soy sauce)

chicken thigh fillets, each cut into 4 pieces

peanut oil

Asian (red) eschalots, finely chopped

red chillies, thinly sliced

(140 grams) smooth peanut butter

(250 milliliters) light coconut milk

(60 milliliters) kecap manis (Indonesian sweet soy sauce)

tsp light soy sauce

(40 grams) unsalted roasted peanuts, crushed

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Inspired by tikka masala, this beautiful curry is destined to become your new Friday night favourite. The grilling here is super-important, as you want your paneer and veg to get nice and charred and take on those smoky flavours. Take the same time over it as you would cooking meat and you’ll have something truly special on your plate. 


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Top Tags

Veggie chilli

My kinda butter chicken

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