Red Kidney Beans: 400g, canned, drained and rinsed
Green Olives: 12, stoned, sliced
Jalapeño Peppers: 1 tbsp, chopped
Sweetcorn: 75g, canned, drained
Chopped Tomatoes: 400g, canned
Tomato Purée: 1 tbsp
Salt
Black Pepper
Topping
Cornmeal or Polenta: 125g
Plain White Flour: 1 tbsp
Baking Powder: 2 tsp
Egg: 1, beaten
Skimmed Milk: 100ml
Half-fat Mature Cheddar Cheese: 25g, grated
Method
Heat the oven to 200°C (390°F, gas mark 6). Heat the oil in a saucepan over a high heat. Stir in the celery, garlic, onions and green pepper, bring them to a sizzle, then cover, reduce the heat to low and cook for 10 minutes, or until they have softened. Stir in the cayenne pepper and cook for a further 1-2 minutes.
Stir in the kidney beans, olives, jalapeño peppers, sweetcorn, canned tomatoes, tomato purée and add salt and pepper to taste. Bring the mixture to the boil and simmer for 5 minutes. Then spoon the mixture into a 3 litre ovenproof serving dish.
Topping: Mix together the cornmeal or polenta, flour, 1/2 teaspoon of salt and the baking powder, then beat in the egg and milk. The mixture should look like a thick batter; if not, add 1-2 tablespoons of milk.
Spoon the topping over the vegetables, sprinkle with the cheese and bake for 40 minutes, or until the topping is risen and golden brown. Leave the pie to stand for 5 minutes before serving.