Butternut Chilli

Ingredients

Method

1. Cut the lemon into small pieces, each with skin.
2. Pour boiling water over the tomatoes, count to 30, quarter, peel and chop.
3. Soften the onion and garlic in olive oil in a heavy lidded pan.
4. Stir chilli, cayenne, oregano and bay into onion then stir-fry for 1 minute.
5. Add squash, olives, lemon and wine. Simmer, stirring, for 2 min.
6. Add tomatoes, 150ml water and crumbled stock cube. Gently simmer, cover and cook for 20 min.
7. Chop the peppers and add to the pan. Taste for salt, adding extra water if drying out.
8. Cover and cook for a further 20 min until lemon is tender.
9. Drain and rinse the beans. Add to the pot.
10. Reheat now, later or tomorrow. Serve with soured cream and chives.