Pork (or whatever is available) Sweet Chilli:

Pork (or whatever is available) Sweet Chilli:

Prep:           10 mins.

Cooking:      15 mins.

Course:        Lunch/Main

Serves:        2

Rating:         3:  Moderate

The sweet chilli sauce that is available in a bottle in supermarkets can be used very effectively in making different dishes from the same basic ingredients.


  • Leftover pork from a roast, or sausages, or beef, or….
  • Peppers of some kind or another
  • Tomatoes
  • Sweetcorn
  • Onion
  • Oil
  • Sweet Chilli sauce


  • Chop the onion and start to fry it up in whatever oil you prefer.
  • Cut up the leftover meat into bite-sized cubes and throw that into the pan as well.
  • Prepare the peppers by removing the seeds and chopping into large pieces and add to the pan, adding a couple of splashes of water.
  • Turn the heat right down and cover the pan.
  • Cook for about 10 mins, stirring occasionally to keep it from sticking.
  • Add the sliced tomatoes and the sweetcorn, pour in a slug of the chilli sauce and stir.
  • Replace the lid and simmer for a couple of minutes.
  • Adjust the sweet chilli sauce to your taste, give another quick stir and serve with Delia’s lovely white rice.

Chilli con carne:

Chilli con carne:


Prep:           5 mins.

Cooking:      30 mins +.

Course:        Main

Serves:        4-6

Rating:         3:  Moderate


  • Small pack beef mince (400g)
  • Onion
  • Red capsicum pepper (or could be other colour)
  • 1 or 2 cloves crushed/chopped garlic
  • 1 can chopped tomatoes
  • 1 can red kidney beans (contents thoroughly rinsed with cold water through a colander to get rid of all of the red crap that you’ll find in the can…….)
  • Dried crushed chilli flakes (more convenient and easier to control the heat than fresh chillies)
  • Tomato puree
  • Red wine if you have it
  • Oil
  • Seasoning
  • A baked spud for each person, or a batch of rice, using Delia’s method.


  • Break up the mince with a fork as it drops into the pan and fry over a high heat to colour the meat. It will produce an amount of fat which should be poured off and dealt with as in Tricks’n’Tips.
  • Turn the heat down to medium.
  • Chop the onion, pepper and garlic finely and soften in the pan with the mince for 5 mins – don’t allow the garlic to burn or it will turn bitter (and possibly even twisted as well….).
  • Add a can of tomatoes (chopped, preferably, but using normal will only require a swift thrashing…) and the thoroughly rinsed red kidney beans.
  • Pour in a glass or so of red wine and add a good squeeze or dollop of tomato puree. I use a chilli mill, grinding dried chilli seeds; it really does the biz without the need to mess about with fresh chillies.

If you MUST use fresh chillies, go to the loo FIRST, as even when you have washed your hands, the chilli residue that soaks into your fingers could easily cause you to have ‘an amount of discomfort’ in certain parts of your anatomy if you should not take the utmost care – and that applies to either gender.  Also, don’t try to put in contact lenses after dealing with chillies.  Alternatively, you could just call in the bomb disposal experts to deal with the chillies whilst you sit & watch. 

  • Leave the salt until you taste it later. Put the pan onto the lowest heat, lodge a lid half-way on and just simmer for about 30 mins, stirring as necessary to avoid it sticking.
  • Accompany this with Delia’s white rice or a baked spud and a salad.

Sneakily chillied aubergine & olive rigatoni

Sneakily chillied aubergine & olive rigatoni

(or whatever pasta you….)

Prep:           10 mins.

Cooking:      40 mins.

Course:        Snack/Main

Serves:        2 to 4

Rating:         3:  Moderate


  • 450 g rigatoni pasta  (or whatever shape pasta that you have)
  • 4 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 large aubergine
  • A  combination of about 20  black/green pitted olives, all pitted
  • A dozen large sun-dried tomatoes
  • 2  chillies (dried or fresh), or use dried chilli seeds from a grinder/mill
  • A can of chopped toms
  • A very long squeeze of tubed tomato purée, or half a jar.
  • 400 g freshly grated mozzarella cheese
  • Smoked Scamorza cheese (if you can get it)
  • freshly grated parmesan, for grating or shavingHow does this work?CloseIt’s simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.


  • Preheat your oven to 200C.
  • Cook the rigatoni in boiling lightly salted water for 10 mins. You’ll need to use a saucepan for this, of course.
  • Cube the aubergine into 1cm cubes. Peel & thinly slice the garlic.
  • Halve the olives and then slice half of them, quartering the other half to vary the size of the bits.
  • Chop the sun-dried toms, varying the size from large to tiny.

The chillies – You now have a choice:

  • You can chop the whole chilli.
  • You can halve it and remove (and discard) the seeds, then chop it.
  • You can just use a chilli seed grinder and forget about buying those fiddlin’ ruddy chillies in the first place! This way you can adjust the chilliness of the sauce accurately as you cook’n’taste….  You can see which one I’d favour, can’t you!
  • Use another saucepan to heat the olive oil and sauté (see ‘Tricks’n’Tips) the garlic, aubergine, olives, sun-dried tomatoes and chilies for a few minutes.
    Add the can of chopped toms, tomato puree and a little salt. Cook for about 10 minutes over a medium heat.
  • Drain the pasta after about 10 mins (leaving a good splash in the saucepan to accompany the pasta), add to the sauce, sprinkle with some parmesan, mix and cook for another 30 seconds.
  • Place half the rigatoni mixture in a baking dish, adding a layer of half of the mozzarella, half of the Scamorza and another sprinkle of parmesan cheese over the pasta.
  • Add the rest of the pasta, lay final layer of cheese and bake for 20 minutes. Look at it after 10 mins.  It needs to be brown’n’bubbly…..

                    Now wait for the reaction of your diners!