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Chilli Con Veggie with Crispy Skinned Potatoes

This veggie chilli is delicious, filling, and nutrient-packed. But what really makes this chilli really stand on its own is the secret spice combination.

You will need:

Lamb Brand Green Lentils 200g

Lamb Brand Split Red Lentils 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Black Beans 200g

Lamb Brand Ground Cumin 2 tbsp

Lamb Brand Ground Coriander 2 tbsp

Lamb Brand Paprika 2 tbsp

Lamb Brand Dried Oregano 2 tbsp

Lamb Brand Whole Nutmeg 1, for grating

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Chopped Tomatoes 400g, canned

Baking Potatoes 4, large

Cloves Garlic 4, peeled

Tomato Puree 2 tbsp

Onions medium 2, peeled

Olive Oil 2 tbsp

Lime 1

Medium Leek, trimmed

Long Fresh Red Chilli 1

Organic Vegetable Stock 1ltr

Fresh Coriander, handful

All you have to do is:

A brush is needed for potatoes.

1. Finely chop the onions, garlic, leek and chilli (I leave the seeds in, but deseed if you prefer) and place into your largest, heavy-based pan over a medium heat with the oil.

2. Fry for about 5 minutes, or until softened. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it's a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.

3. Stir in the lentils, beans and chopped tomatoes, and then add the stock (try to use homemade stock, but if you've only got stock cubes, that's fine too).

4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.

5. Meanwhile put the potatoes in the oven. When cooked cut a cross in each potato, then squeeze to open slightly and season to taste with salt & pepper. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a guacamole soured cream on the side.’