What Sophie Said

Sometimes when it gets to teatime after a week of work, simplicity is the key. A few weeks ago I tried out this really simple chilli beef and bean tortillas recipe, which I originally spotted in Sainsbury’s magazine. With a couple of adaptations, here’s the meal we ate: To serve 2, you will need: 1 red onion, sliced Olive oil 1 small garlic clove, crushed 250g lean mince 400g kidney beans in chilli sauce 100ml water 4 flour tortillas Grated cheddar, and anything else you want to serve with In a large pan, fry the onion in a little olive oil for 5 minutes. Add the garlic and mince, stirring until the meat has browned. Add the kidney beans and 100ml water, turn the heat down and simmer the mince for 20 minutes. Towards the end of the 20 minutes, griddle both sides of the tortilla wraps. Serve the chilli topped with grated cheese, wrap into the tortillas and enjoy. This was beyond simple, and is so fi...

Andy and I are trying to eat a bit more healthily at the moment, and I’m trying to build up some tasty new dishes ready for when we can move back in together very soon. I made this one on a Friday night, and it’s full of flavour. I have no idea where the original recipe was from, I’ve had it written down for ages… although the final result doesn’t bear much resemblance to the original! Here’s the ingredients, to serve two: Juice of a lime 1tsp smoked paprika Salt and pepper ½ red pepper, chopped 4tbsp sweetcorn 200g chicken breast, sliced 1tsp chilli powder 1tsp tomato puree 1tsp sunflower oil Small bunch parsley, chopped 1 carrot, diced For the dressing: 1 tbsp lemon juice 1 tbsp olive oil Salt and pepper Put the chicken in a bowl with the lime juice, spices, tomato puree and salt and pepper. Leave to marinate for at least 10 minutes, the longer the better to enhance the flavour. Heat the oil in a non-stick pan and thoroug...