I’m not really a fan of dumpling or bread type on my stews. This cornbread completely changed my view on this.

Ingredients

2 tbsp oil

1 large onion roughly chopped

2 celery sticks roughly chopped

1 large courgette chopped

3 mixed peppers, deseeded and chopped

4 garlic cloves crushed

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp chilli flakes

1 tsp chipotle chilli paste

1 tbsp cocoa powder

2 x tins chopped tomatoes

300ml hot vegetable stock

120g dried apricots, chopped

2 x 400g tins of mixed pulses, drained and rinsed

For the cornbread

150g SR flour

150g polenta

1/2 tsp salt

1 tin of sweet corn drained

300ml of natural yogurt

Method

To make the chilli, heat the oil in an oven proof casserole dish. Cook the onion and celery with a pinch of salt over a medium heat for 5 minutes until it starts to soften. Then add the courgettes and peppers and cook until starting to colour.

Add the garlic, spices and cocoa powder, stir well and then add the rest of the ingredients. Bring to boil and then simmer for 20 minutes. Heat the oven to 200°.

Meanwhile make the cornbread, place the dry ingredients into a bowl, stir and then add the sweet corn, yogurt and half the cheese, mix well until you have a sticky dough.

When the chilli is ready, place rough spoonfuls on top of the chilli, sprinkle with the remainder of cheese and bake uncovered for 20 minutes until bread is golden and cooked.