Chilli cornbread pie

For a gluten-free meal, prepare the cornbread crust on this chilli pie with gram flour. Additionally, gram flour has a higher vitamin and mineral content than wheat flour.

Nutrition per serving

• Prep: 20 mins
• Cook: 50 mins
• Serves 4 Easy
• kcal 578
• fat 17g
• saturates 5g
• carbs 68g
• sugars 0g
• fibre 20g
• protein 28g
• salt 1 .4g

Ingredients

1. 2 tsp rapeseed oil
2. 2 red onions (320g), finely chopped
3. 2 celery sticks (about 150g), sliced
4. 1 tbsp hot chilli powder
5. 1 tbsp ground coriander
6. 1 tsp ground cumin
7. 3 garlic cloves, finely grated
8. 500g carton passata
9. 2 x 400g cans three bean salad in water
10. 2 tsp gluten-free vegetable bouillon powder
11. 20g coriander, leaves picked and chopped
12. 50g fine cornmeal
13. 100g gram (chickpea) flour
14. 1 tsp gluten-free baking powder
15. 1 tsp hot chilli powder
16. 1 egg
17. 150ml bio yogurt
18. 50ml milk
19. 50g mature cheddar, coarsely grated
20. 1 small red onion (about 80g), finely chopped
21. 12 pitted Kalamata olives, roughly chopped
22. 4 tsp balsamic vinegar
23. 2 x 198g cans sweetcorn , drained
24. 1 bag mixed leaf salad

Method

1. In a nonstick pan on medium heat, add the oil and cook the onions and celery for 8 minutes, turning frequently. Pour the passata, bean salad (together with the liquid from the cans), and bouillon after stirring in the spices and garlic. Stir in the coriander after simmering for 10 minutes with the lid on. Pour into a small ovenproof dish, then let it cool.
2. Heat the oven to gas 5 (190C/170C fan). Mix well in a bowl the cornmeal, gram flour, baking powder, and chili powder. The egg, yogurt, and milk should be combined in a different bowl before being added to the dry ingredients and combined to form a batter. Pour this mixture over the bean chili, stir in the cheese, and bake for 30-35 minutes, or until the cornbread is puffy and golden. Half of the components for the corn salad should be combined, and half should be served with the remaining chili. For four days, the pie will keep refrigerated and covered. Heat up once more in the microwave.

Second Recipes:

• Spinach crespolini

Enjoy these nutritious spelt pancakes with spinach, ricotta, and tomato to meet your 5-a-day requirements and to maintain the health of your bones and eyes.

1. Prep: 25 mins
2. Cook: 45 mins
3. Serves 2 Easy

Nutrition per serving

• kcal 360
• fat 13g
• saturates 6g
• carbs 34g
• sugars 0g
• fibre 9g
• protein 22g
• salt 0 .9g

Ingredients

• 50g spelt wholemeal flour
• 1 egg
• 100ml milk
• ½ tsp rapeseed oil
• 250g baby spinach
• generous grating of nutmeg
• 1 large garlic clove, finely grated
• 80g ricotta
• 2 tbsp vegetarian Italian-style hard cheese, finely grated
• 400g can chopped tomatoes
• 10g basil
• ½ tsp vegetable bouillon powder
• 1 garlic clove, crushed
• 2 tsp balsamic vinegar
• 1 small red onion (about 80g), finely chopped
• 80g diced celery
• 3 handfuls of rocket
• 160g cherry tomatoes

Method

1. To generate a smooth pancake-style batter, mix the flour, egg, and milk together. Finally, whisk in the milk gradually. Into a jug, pour.
2. A quarter of the batter should be poured into a 19 cm non-stick pan, swirled to cover the bottom, and cooked briefly until just set. Then, using a palette knife, flip the pancake over and cook the other side until just golden. Lift the finished pancake onto a plate, and repeat with the remaining batter to make four pancakes in all.
3. Meanwhile, heat a second large non-stick pan over a medium heat and cook the spinach, nutmeg and garlic for about 5 mins, stirring with a wooden spoon until the spinach has completely wilted. Remove from the heat and cool slightly, then beat in the ricotta. Spoon a quarter of the spinach filling down the centre of each pancake, then roll up into a sausage and arrange snugly in an ovenproof dish. Heat the oven to 200C/180C fan/gas 6
4. To make the sauce, put the canned tomatoes, basil, bouillon and garlic in a bowl, and blitz using a hand blender until completely smooth (or do this in a jug blender). Pour the sauce over the pancakes and scatter over the cheese. Bake for 30 mins until browned and bubbling at the edges. For the salad, combine the vinegar, onion and celery. Just before serving, toss the onion mixture with the rocket and tomatoes, and serve with the filled pancakes.