LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
ANCHO CHILLIES
BLACK BEAN CHILLI
Visit delicious magazine.co.uk and search ‘chipotle black bean chilli’. Soak 2 ancho chillies in hot water for 10 minutes, drain, roughly chop, then use to replace the chipotle paste in the recipe.
QUICK SMOKY HOUMOUS
Roughly chop 2 soaked ancho chillies (see above) and mix with 150g drained chickpeas, the finely grated zest and juice of 1 lemon, 3 tbsp tahini, 2 large crushed garlic cloves, 1 tsp paprika and 120ml olive oil until smooth. Top with more chopped chillies, ground pepper and a drizzle of olive oil, then serve with crudites.