COOKING ON A BOOTSTRAP

Photography by Susan Bell: www.susanbellphotography.co.uk Photography by Susan Bell: http://www.susanbellphotography.co.uk

I never tire of this quick, simple meal. Originally adapted from a beef goulash recipe, but tweaked and tampered with in the way that all recipes are, it has become a sweet and spicy staple in my household and doesn’t disappoint. I use cheap baked beans in place of haricot beans, as they are simply haricot or borlotti beans slathered in sauce – but usually for a third of the price of a tin of plain haricot or borlotti beans. Eat warm on toast, with rice, or stuffed in a pitta bread with lashings of cheese for lunch. Eat from the bowl, water it down and eat it as a soup, or eat it straight from the pan in the name of ‘testing’. Or, for a slightly Mexican twist, have it with tortillas, some grated cheese, sliced red onion and lettuce, with some lime or…

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