WINTER WARMER

Lilian Robinson, Sedbergh

Let's go for a beef and black bean chilli , served with an avocado salsa. Pre cook 250g black beans and reserve ready to add to your cooked beef stew. Heat 1 tbsp of olive oil in a large casserole dish, when very hot, add 500g of diced braising steak, keep moving to get a good brown colour all over the beef, add 2 diced onions, 2 cloves crushed garlic and 2 finely chopped green chillies. Sprinkle with 1 tbsp of plain flour, mix again, then add 2 400g tins of chopped tomatoes, season with salt. Bring to boil, then cover and cook at 150*C for about 2-3 hours or until the beef is tender. Add the cooked black beans, 1 diced red pepper and a bunch of chopped coriander. Return to oven for a further 15 minutes. To make the salsa, mash a ripe avocado, then add some finely chopped red onion, 2 finely chopped plum tomatoes, chopped coriander, juice of 1 lime and some salt and pepper. Give it a good mix. Serve the stew with a good dollop of creme fraiche on top and a spoonful of the avocado salsa.