Hey guys! Hope you're well. So this recipe you're going to love it's a beautiful smoky veggie chilli
with salsa, homemade flatbreads, it's really comforting to eat. You get four of your five
fruit and veg a day in one dish, come on! What you need is a large non-stick casserole-style pan on a
high heat. We've got about three or four beautiful sweet potatoes. I want a kilo of fresh tomatoes,
a bunch of spring onions like that, and then one of the heroes of the veggie world, sweetcorn. Get
your two corn, put it in your hot dry pan, turn it like every minute and then after about five or six
minutes it will be lightly golden all over and that's what we want. At the same time get your
spring onions, just take that funky little wafty end off and these can go straight into the hot pan
as well. We're also going to put in four cloves of garlic so I've peeled this garlic here. The sweet
potato here will just slice up into little kind of two centimetre chunks. Okay so the sweetcorn needs
a little bit more time. The actual spring onions, they're done. I'm going to take the white parts of
the spring onion off and put it here and that's going to be in our salsa. Green part is going to
go in a liquidiser. If we look in the pan here can you see these lovely garlic cloves, they go
in the liquidiser as well. So next up we'll just get this sweet potato in here, I'm gonna put about
800 grams of tomatoes. I'm gonna put like two or three of those tomatoes over there, the rest of
the tomatoes just cut in half and we're going to put in the liquidiser. So two tins of black beans.
We're going to put one tin, juice and all, into this liquidiser. Also I'm going to use a spice,
so I've settled on a beautiful Cajun seasoning. Two heaped teaspoons. Right, let's blend it up.
So in literally seconds you get all those ingredients turn into the most amazing
sauce. So let's take the sweetcorn out, that's going to go on to our salsa board
over here. Now what we can do is go in with the last two things. We've got this sauce,
straight in. The flavour is going to be amazing. And then in with the rest of the black beans and
the juice so you've got nice whole beans in there. So now what we have to do is turn down this heat.
Let it simmer away for about half an hour, twenty minutes, until the sweet potato is tender. So as
that does its thing I'm going to show you how to make beautiful homemade flatbreads. So here I've
got 150 grams of self-raising flour. What I want to do is add to this a good pinch of salt and then
80 millilitres of water, that goes in. I tend to use a fork and just angle the bowl and mix
it around and then we can start using our hands. As soon as it's cleaned the bowl then just give it
a little knead. For about a minute, you don't have to do sort of too much. Cut it roughly into four,
right? There's your four balls, and I tend to just put my hand on it, push down, and roll it around
and you just make a little ball like that. So roll these into four lovely balls, let them rest
now for a couple of minutes while we turn this veg into an amazing salsa. First job I'm going to take
the beautiful charred sweetcorn and then I'm just going to get my knife and just carefully hold it
and run the knife down the sweetcorn. Do that to the second one. Then we can push that to one side,
we can go in with the beautiful spring onions so that goes into the bowl as well. And then the
tomatoes I'll cut in half like this, see where the little core is here? Just cut that out,
then just squeeze the juice of the tomatoes away. Just like roughly slice it up and then
the tomatoes go in. Salt and pepper is really helpful in this story but also vinegar, so mix
it up. So salsa done. So look I'm going to put the lid on the chilli now and then I'm going to get a
pan on full whack okay? It couldn't be easier to turn those balls into a lovely flatbread. Put a
little bit of flour on the bottom, a little bit on top. Press your balls down and then get yourself
a rolling pin and just roll it out and go as thin as you can using the flour as you go. You can see
how thin and fine that is. But then what's really important is to keep them warm so get yourself
a clean tea towel, just lay that out here, and every time you do a flatbread you can cover it up,
happy days. Straight into the pan. Pretty much straight away you should start to see
the self-raising flour kick into action and the little bubbles come up. So see how this is soft
and spongy and this is charred and toasty? I like that! Right so straight into here,
cover it up. So third one down, last one in we go and then we're ready to serve.
Okay so time to serve up now. Get yourself a nice generous serving of the sweet potatoes,
the beans. We'll take that salsa and on top we go. We've got the flatbread here so we take that
and we can kind of tear it up. Literally shove it in the side. Let's just take a little bit
of coriander, a little bit of yoghurt to kind of contrast it. That's an optional as well,
I mean it was a vegan dish now it's a vegetarian dish but you can kind of get vegan yoghurts
and stuff like that. Let's get amongst it I love just tearing up our homemade flatbreads.
Oh, come on! Mm! That is delicious.