Butternut chilli

• vine tomatoes↗600g medium 600g

  or 400g can chopped or cherry tomatoes

• olive oil↗2 tbsp 2 tbsp
• onions↗2 2

  finely chopped

• garlic cloves↗2 large 2 large

  finely chopped

• red bird's-eye chilli↗1 1

  deseeded and finely chopped

• cayenne pepper↗1 tsp 1 tsp
• oregano↗1 tsp 1 tsp
• bay leaf↗1 1
• butternut squash↗600g 600g

  peeled and cut into cubes

• pitted green olives↗12 12

  roughly chopped

• red wine↗150ml 150ml
• vegetable stock cube↗½ ½
• piquillo pimiento peppers↗200g jar 200g jar

  or 2 roasted Romano peppers, roughly chopped

• black beans↗400g can 400g can

  or red kidney beans, drained and rinsed

• chivessmall bunch small bunch

  snipped

• soured cream↗175ml

Step-by-step instructions

1. 1

   If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.

2. 2

   Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.

3. 3

   Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

4. 4

   Add the beans to the pan and reheat. Serve with chives and soured cream on the side.