Pic of Pork, sweetcorn and bean chilli with roasted squash

Pork, sweetcorn and bean chilli with roasted squash

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Pork & gammon

Pork, sweetcorn and bean chilli with roasted squash

Main Serves 4 1h 35 min
Tender roasted squash halves filled with a spicy mixture of pork mince and beans. The tomato purée and dark chocolate add a wonderful richness to this impressive, Mexican-style dinner. You can also use beef rather than pork mince.

Ingredients

  • oil for frying, e.g. sunflower
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 400g pork mince
  • 2 red chillies, deseeded and finely chopped
  • leaves of 4 sprigs fresh thyme, or 1 tsp dried
  • 15g fresh coriander, stalks finely chopped, leaves kept separate
  • 1 tbsp tomato purée
  • 2 tsp cumin seeds, toasted and ground
  • 1 tsp smoked paprika
  • 1 tin chopped tomatoes
  • 2 small squares Montezuma dark chocolate
  • 2 small squash, cut in half lengthways
  • 2 sweetcorn cobs, kernels removed
  • 1 tin black beans or kidney beans, rinsed and drained
  • 1 pot Greek yoghurt
  • 1 lime, finely grated zest and juice

Method

Prep time: 15 min
Cooking time: 1h 20 min

  • Step 1

    Heat 2 tablespoons of oil in a large heavy-based pan. Add the onion and fry gently for 8 minutes, stirring now and then to stop it catching. Add the garlic, pork, chillies, thyme leaves and coriander stalks.

  • Step 2

    Turn the heat up a smidge. Stir well, breaking up the pork with your spoon. Cook for a few minutes, until the pork has lost all its bright pink colour.

  • Step 3

    Add the tomato purée, cumin and paprika. Stir for 2 minutes. Add the chopped tomatoes and chocolate. Season with salt and pepper. Cover and cook on a low simmer, stirring occasionally.

  • Step 4

    After the chilli has been cooking for 20 minutes, preheat oven to 200°C/Gas 6. Brush the cut side of the squash halves with oil and season. Place cut side down in a baking dish and roast.

  • Step 5

    After a further 25 minutes, uncover the chilli, add the sweetcorn kernels and beans. Simmer for 15 minutes.

  • Step 6

    Remove the squash from the oven. Check the chilli for seasoning and stir in the coriander leaves.

  • Step 7

    Mix the yoghurt with the lime zest and juice and a good pinch of salt. Spoon the chilli into the squash cavities, and serve with a good dollop of lime yoghurt.