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...

This is a meal I made for me and my sister when our parents were away. Kate had a fairly quick turnaround and needed something filling and quick. It has a nice kick to it, and tastes really fresh. To serve 4, you will need: 1 tbsp olive oil 2 garlic cloves, finely chopped 2 tbsp mild curry paste 400g can chickpeas, drained and rinsed Handful fresh coriander leaves, chopped 1 onion, finely chopped 1 tsp fresh ginger, finely chopped (we used grated ginger root) 400g can chopped tomatoes 500g fresh spinach, stalks removed and leaves chopped 250ml cold water Naan bread, to serve - we had Asda’s garlic and coriander naans, which were very tasty! Heat the oil in a frying pan over a high heat and fry the onion, garlic and ginger for 4-5 minutes, stirring until golden. Add the curry paste and fry for 2 minutes. Stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat and simmer uncovered for 10 minute...