Ingredients 3 tablespoons vegetable oil 1 onion, chopped 2 garlic cloves, crushed. 150g mushrooms, halved or quartered if large 2 teaspoons mild chilli powder 400g can of red kidney beans, drained and rinsed 250ml carrot juice 2 tablespoons tomato purée **salt **and pepper 750g potatoes, sliced Cooking Instructions: Heat the oven to 200°C, Gas Mark 6 Heat the oil in a saucepan, add the onion and garlic and fry gently for 5 minutes. Add the mushrooms and fry for 2 more minutes. Stir in the chilli powder, kidney beans, carrot juice, tomato purée and a little salt and pepper.
Ingredients: 1 tablespoon olive oil 500g beef mince 1 onion, chopped 2 carrots, chopped 2 garlic cloves, crushed 2 teaspoons mild paprika 1 teaspoon ground cumin 415g can baked beans 400g can of chopped tomatoes 200ml chicken or beef stock salt and pepper Cooking Instructions: Heat the oil in a saucepan and add the mince, onion, carrots and garlic. Fry, stirring, until the mince is brown all over. Stir in the paprika and cumin and cook for 1 minute. Add the baked beans, tomatoes, stock and a dash of salt and pepper. Bring to the boil, stirring, then cover and simmer for 45 minutes, stirring from time to time so it doesn’t stick.