Name: Chilli cornbread pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tsp rapeseed oil; 2 red onions (320g), finely chopped; 2 celery sticks (about 150g), sliced; 1 tbsp hot chilli powder; 1 tbsp ground coriander; 1 tsp ground cumin; 3 garlic cloves finely grated; 500g carton passata; 2 x 400g cans three bean salad in water; 2 tsp gluten-free vegetable bouillon powder; 20g coriander leaves picked and chopped; 50g fine cornmeal; 100g gram (chickpea) flour; 1 tsp gluten-free baking powder; 1 tsp hot chilli powder; 1 egg; 150ml bio yogurt; 50ml milk; 50g mature cheddar coarsely grated; 1 small red onion (about 80g), finely chopped; 12 pitted Kalamata olives roughly chopped; 4 tsp balsamic vinegar; 2 x 198g cans sweetcorn drained; 1 bag mixed leaf salad

2 tsp rapeseed oil
2 red onions
(320g), finely chopped
2 celery sticks
(about 150g), sliced
1 tbsp hot chilli powder
1 tbsp ground coriander
1 tsp ground cumin
3 garlic cloves
finely grated
500g carton passata
2 x 400g cans three bean salad
in water
2 tsp gluten-free vegetable bouillon powder
20g coriander
leaves picked and chopped

For the cornbread

50g fine cornmeal
100g gram (chickpea) flour
1 tsp gluten-free baking powder
1 tsp hot chilli powder
1 egg
150ml bio yogurt
50ml milk
50g mature cheddar
coarsely grated

For the corn salad

1 small red onion
(about 80g), finely chopped
12 pitted Kalamata olives
roughly chopped
4 tsp balsamic vinegar
2 x 198g cans sweetcorn
drained
1 bag mixed leaf salad

Method

step 1
Heat the oil in a non-stick pan over a medium heat and fry the onions and celery for 8 mins, stirring often. Stir in the spices and garlic, then pour in the passata, bean salad (along with the liquid from the cans) and bouillon. Cover and simmer for 10 mins, then stir in the coriander. Tip into a shallow ovenproof dish and cool slightly.
step 2
Heat the oven to 190C/170C fan/ gas 5. Tip the cornmeal, gram flour, baking powder and chilli powder into a bowl and mix well. Beat the egg, yogurt and milk together in a separate bowl, then pour into the dry ingredients and mix to make a batter. Stir in the cheese, then pour this over the bean chilli and bake for 30-35 mins until the cornbread is puffed up and golden. Combine half the ingredients for the corn salad and serve with half the chilli, reserving the rest for another day. The pie will keep covered and chilled for four days. Reheat in the microwave until piping hot.