![]() ![]() Toast the dried chillies in a small, dry frying pan for a minute on both sides, then cover with boiling water and set aside. ![]() Toss everything together with your hands, spread out and roast for 30-35 minutes, until the veg is tender, and crisp and golden around the edges. Put the squash and celeriac on a baking tray, drizzle over half the oil and season generously. For a party, serve the chilli with salsa, slaw, guacamole, chips and rice for a quiet midweek dinner, strip it back to just soured cream and rice.ħ00g crown prince, k abocha or butternut squash, peeled, deseeded and cut into 3cm chunksĥ00g celeriac, peeled and cut into 3cm chunksĢ chipotle chillies, deseeded and opened like a bookġ ancho chilli, deseeded and opened like a bookģ garlic cloves, peeled and roughly choppedġ heaped tsp dried oregano (preferably Mexican)Ģ x 400g tins black beans, drained and rinsedģ0g dark chocolate (at least 70% solids), grated ![]()
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