Mrs Rose from Kidderminster, Worcestershire, has shared with us her recipe for 'Chilada'. This versatile dish can either be used to make Cottage Pie, or served with veg and starchy carbohydrates. For a tasty twist, form into 24 cakes, dip in beaten egg and breadcrumbs, and shallow-fry for a few minutes each side.
Serves 6–8, Can be vegan*
1lb/450g green/brown lentils, cooked
2 carrots, finely chopped
2 onions, finely chopped
1 green pepper, finely chopped
1/3oz/1g butter or *vegan margarine
1 level tsp cayenne pepper
1 level tsp mixed herbs (dried or fresh)
½ level tsp ground mace or nutmeg
4 tbsp tomato purée
Garlic and salt and pepper, to taste
- Gently fry the carrots, onions and green pepper (and garlic, if using) in the butter or vegan margarine for 10 minutes or until soft.
- Stir in the remaining ingredients.
- Heat through to a safe and uniform temperature before serving.