POT LUCK

No-fuss, versatile recipes that taste as good as they look. And you’ll only need one pan to cook them!

- JANINE RATCLIFFE

Meatball stew with coriander chutney

1 HOUR | SERVES 4 | EASY | LC

We’ve made this stew adaptable to whatever you have available. Harissa will give it a Middle Eastern vibe but if you wanted to take it in a Tex-Mex direction, you could use chipotle paste instead of harissa, and a can of kidney or black beans instead of the chickpeas.

onion 1 large

lamb, beef or pork mince 500g

harissa or chipotle paste 2 tbsp

flavourless oil 1 tbsp

garlic 2 cloves, crushed

chopped tomatoes 400g tin

chicken stock 200ml

chickpeas 400g tin, drained

rice or couscous to serve CORIANDER CHUTNEY

coriander a small bunch, roughly chopped

green chilli 1, chopped

garlic 1 clove

ground cumin ¼ tsp

white wine vinegar 1 tsp

flavourless oil 1 tbsp

sea salt flakes ½ tsp

caster sugar ½ tsp

• Put all the chutney ingredients in a blender with 2-3 tbsp water and blend until as smooth as possible.

• Peel the onion and discard the first tougher outer layer. Grate on the rough side of a box grater. Put half the onion in a bowl with the mince, a good amount of salt and pepper, and 1 tbsp of the harissa, and mash together with a wooden spoon until evenly combined. Chill for 20 minutes.