Page title and description

Pork & gammon
Pork, sweetcorn and bean chilli with roasted squash
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
PT15M
Cooking time:
1h
20 min
PT1H20M
-
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.