This Pepper Belly Pete Chilli is bold, rich, and deeply satisfying with layers of smoky spice and tender meat. It has a thick, hearty texture with a warming kick that builds without overpowering. The recipe is simple enough for beginners yet delivers a slow-cooked flavour that tastes like it has been simmering all day. Total time is around 1 hour, making it perfect for a comforting weeknight meal.

Ingredients

For the chilli base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g minced beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chilli powder
• ½ tsp cayenne pepper
• 2 tbsp tomato purée
• 400g chopped tomatoes (1 tin)
• 250ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp sugar
• Salt and black pepper to taste
• 400g kidney beans, drained and rinsed

For serving

• Cooked rice or warm crusty bread
• Sour cream
• Fresh coriander, chopped
• Grated cheddar cheese

How to Make Pepper Belly Pete Chilli Recipe

• Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
• Cook the beef: Add the minced beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
• Add vegetables: Stir in the diced red and green peppers. Cook for 5 minutes until slightly softened.
• Build the flavour: Add smoked paprika, cumin, chilli powder, and cayenne pepper. Stir well so the spices coat the meat evenly.
• Combine liquids: Stir in tomato purée, chopped tomatoes, beef stock, Worcestershire sauce, and sugar. Mix well.
• Simmer gently: Bring the mixture to a gentle simmer. Reduce heat and cook uncovered for 30 to 40 minutes, stirring occasionally until thickened.
• Add beans: Stir in the kidney beans and cook for a further 10 minutes. Season with salt and black pepper to taste.
• Rest and serve: Allow the chilli to sit for 5 minutes before serving. This helps the flavours settle and deepen.

Tips

How do I make the chilli thicker?

Let it simmer uncovered so excess liquid evaporates. You can also mash a few beans into the sauce for a naturally thicker texture.

Can I adjust the spice level?

Yes, reduce or increase the cayenne pepper and chilli powder depending on your preference.

Why does my chilli taste flat?

Add a pinch of salt or a splash of Worcestershire sauce to enhance depth and balance the flavours.

Can I make this ahead of time?

Yes, chilli often tastes better the next day as the flavours continue to develop.

Serving Suggestions

• Serve over fluffy white rice
• Pair with warm crusty bread
• Top with sour cream and fresh coriander
• Add grated cheddar for extra richness

Storage

Room temperature

Allow to cool slightly, then do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 680mg

These values are approximate and may vary depending on ingredients used.

FAQs

This James Martin pumpkin soup is a beautifully smooth and comforting dish with a rich, velvety texture and gently sweet flavour. Balanced with savoury notes and a touch of cream, it makes a warming starter or light meal. It is simple to prepare, making it ideal for beginners, and comes together in under an hour. Perfect for cosy evenings or seasonal gatherings.

Ingredients

For the Soup

• 1kg pumpkin, peeled, deseeded and chopped
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 750ml vegetable or chicken stock
• 150ml double cream
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For Garnish

• Extra cream for drizzling
• Fresh parsley or chives, finely chopped
• Crusty bread, to serve

How to Make James Martin Pumpkin Soup

• Prepare the vegetables: Peel and chop the pumpkin into even chunks. Finely chop the onion and crush the garlic so everything cooks evenly.
• Cook the base: Heat olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5 to 7 minutes until soft and translucent. Stir in the garlic and cook for another minute.
• Add the pumpkin: Tip in the chopped pumpkin and stir well to coat in the oil and aromatics. Cook for 5 minutes to enhance the flavour.
• Pour in the stock: Add the stock and bring to the boil. Reduce to a gentle simmer and cook for 20 to 25 minutes until the pumpkin is completely tender.
• Blend the soup: Remove from the heat and blend using a hand blender until smooth and creamy. Take care when blending hot liquids.
• Add the cream: Stir in the double cream and season well with salt and pepper. Gently reheat if needed, without boiling.
• Serve: Ladle into bowls, drizzle with extra cream, and sprinkle with fresh herbs before serving.

Tips

How do I get a smoother texture?

Blend the soup thoroughly and, if needed, pass it through a fine sieve for an extra silky finish.

Can I make it dairy-free?

Yes, simply replace the cream with coconut milk or leave it out for a lighter soup.

What if my soup is too thick?

Add a little extra stock or hot water until you reach your preferred consistency.

How do I enhance the flavour?

Roasting the pumpkin before adding it to the soup will deepen its natural sweetness and add richness.

Serving Suggestions

• Serve with warm crusty bread or garlic toast
• Pair with a simple green salad for a light meal
• Top with toasted pumpkin seeds for added crunch
• Enjoy as a starter before a hearty main course

Storage

At Room Temperature

Do not leave the soup out for more than 2 hours. Cool promptly before storing.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 7g
• Sodium: 480mg

These values are estimates and may vary depending on ingredients used.

FAQs

James Martin’s Hunters Chicken is a comforting, flavour-packed dish made with tender chicken breasts wrapped in smoky bacon, topped with rich barbecue sauce and melted cheese. The result is juicy, savoury, and perfectly balanced with a hint of sweetness. This is an easy, crowd-pleasing recipe that feels indulgent but is simple to prepare. Ready in under an hour, it’s ideal for a satisfying midweek meal.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 8 rashers streaky bacon
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Sauce

• 150ml barbecue sauce
• 1 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika

For the Topping

• 120g mature cheddar cheese, grated
• 2 tbsp fresh parsley, chopped (optional)

How to Make James Martin Hunters Chicken

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the topping melts perfectly.
• Season the chicken: Pat the chicken breasts dry and season both sides with salt and freshly ground black pepper.
• Wrap with bacon: Wrap each chicken breast with two rashers of streaky bacon, securing them neatly around the meat.
• Sear the chicken: Heat olive oil in a frying pan over medium heat. Sear the wrapped chicken for 3–4 minutes on each side until the bacon starts to crisp.
• Prepare the sauce: In a small bowl, mix the barbecue sauce, tomato ketchup, Worcestershire sauce, and smoked paprika until well combined.
• Assemble for baking: Transfer the chicken to a baking dish. Spoon the sauce generously over each piece.
• Bake the chicken: Place in the oven and bake for 20–25 minutes until the chicken is cooked through and tender.
• Add the cheese: Remove from the oven, sprinkle grated cheddar over each piece, and return to the oven for 5 minutes until melted and bubbling.
• Finish and serve: Garnish with chopped parsley if using and serve hot.

Tips

How do I keep the chicken juicy?

Avoid overcooking. Check the chicken at 20 minutes and ensure it is just cooked through to keep it tender.

Can I make this ahead of time?

Yes, you can prepare and assemble the dish, then refrigerate it. Bake just before serving for best results.

What cheese works best?

Mature cheddar gives a strong flavour, but mozzarella can be added for extra meltiness.

How do I get crispy bacon?

Searing the wrapped chicken before baking helps the bacon crisp up and adds extra flavour.

Serving Suggestions

• Serve with chunky chips or roast potatoes
• Pair with a fresh green salad
• Add steamed vegetables such as broccoli or green beans
• Enjoy with creamy mashed potatoes

Storage

Room Temperature

Leave to cool for no more than 1 hour before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked Hunters Chicken for up to 2 months. Thaw overnight in the fridge and reheat in the oven until piping hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 24g
• Saturated Fat: 10g
• Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

This James Martin creamed leeks recipe is a simple yet elegant side dish that brings out the natural sweetness of leeks in a rich, silky sauce. Soft, buttery leeks are gently cooked and finished with cream for a smooth, comforting texture. It is an easy recipe, suitable for beginners, and comes together quickly with very little preparation. From start to finish, it takes around 30 minutes.

Ingredients

For the Creamed Leeks

• 4 large leeks
• 30g unsalted butter
• 1 tbsp olive oil
• 150ml double cream
• 1 tsp Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp chopped fresh parsley (optional)

How to Make James Martin Creamed Leeks

• Prepare the leeks: Trim the roots and dark green tops from the leeks. Slice them lengthways, then cut into 1cm pieces. Wash thoroughly in cold water to remove any grit and drain well.
• Cook the leeks: Heat the butter and olive oil in a large frying pan over medium heat. Add the leeks and season lightly with salt. Cook gently for 8 to 10 minutes, stirring often, until soft but not coloured.
• Add the cream: Pour in the double cream and stir in the Dijon mustard. Reduce the heat and simmer gently for 5 to 7 minutes until the sauce thickens and coats the leeks.
• Season and finish: Taste and adjust the seasoning with salt and freshly ground black pepper. Stir through chopped parsley if using.
• Serve: Spoon into a warm serving dish and serve immediately as a side.

Tips

How do I stop the leeks from going watery?

Make sure the leeks are well drained after washing and cook them gently until any excess moisture evaporates before adding the cream.

Can I make this richer?

You can add a small handful of grated Parmesan or a knob of extra butter at the end for a deeper flavour.

What if the sauce is too thick?

Simply loosen it with a splash of milk or a little vegetable stock until it reaches your preferred consistency.

Serving Suggestions

• Serve alongside roast chicken or beef
• Pair with grilled fish or salmon
• Spoon over baked potatoes
• Enjoy as a vegetarian side with nut roast

Storage

Room Temperature

This dish should not be left at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the hob or in the microwave.

Freezing

Freezing is not recommended as the cream sauce can split when thawed.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 8g
• Protein: 2g
• Fat: 19g
• Saturated Fat: 11g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Chicken and leek pie is a classic British comfort dish with tender chicken, softly cooked leeks, and a creamy, savoury sauce wrapped in golden pastry. The filling is rich but not heavy, with gentle onion sweetness from the leeks and a smooth, velvety texture. This is a straightforward, homely recipe that suits confident beginners and experienced cooks alike. From start to finish, allow around 1 hour and 30 minutes, including baking time.

Ingredients

For the Filling

• 500 g skinless chicken breast or thigh, cut into bite sized pieces
• 2 large leeks, trimmed, washed, and thinly sliced
• 40 g unsalted butter
• 2 tbsp olive oil
• 40 g plain flour
• 350 ml hot chicken stock
• 150 ml double cream
• 1 tsp Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp fresh thyme or parsley, finely chopped

For the Pie

• 1 sheet ready rolled puff pastry
• 1 egg, beaten
• Plain flour, for dusting

How to Make Chicken And Leek Pie

• Prepare the Oven and Dish:Preheat the oven to 200°C, or 180°C fan. Lightly grease a medium pie dish and set it aside.
• Cook the Chicken:Heat the olive oil and half of the butter in a large frying pan over medium heat. Add the chicken pieces, season lightly with salt and pepper, and cook for 4 to 5 minutes until sealed and lightly golden. Remove the chicken from the pan and set aside.
• Soften the Leeks:Add the remaining butter to the same pan. Tip in the sliced leeks and cook gently for about 8 minutes, stirring often, until soft but not browned.
• Make the Sauce:Sprinkle the flour over the leeks and stir well. Cook for 1 minute to remove the raw flour taste. Gradually pour in the hot chicken stock, stirring constantly until smooth and thickened. Stir in the cream and Dijon mustard.
• Combine the Filling:Return the chicken to the pan and add the chopped herbs. Simmer gently for 5 minutes until the chicken is cooked through and the sauce is rich and creamy. Taste and adjust seasoning. Spoon the filling into the prepared pie dish and allow it to cool slightly.
• Assemble the Pie:Roll the puff pastry out on a lightly floured surface if needed. Lay it over the pie dish, trim the edges, and crimp to seal. Brush the top with beaten egg and make a small slit in the centre to allow steam to escape.
• Bake and Cool:Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Remove from the oven and rest for 10 minutes before serving to allow the filling to settle.

Tips

How do I stop the pastry going soggy?

Let the filling cool slightly before topping with pastry and make sure the oven is fully preheated.

Can I make the filling ahead of time?

Yes. The filling can be made up to 24 hours in advance and kept chilled until ready to assemble and bake.

What cut of chicken works best?

Chicken thighs stay particularly juicy, but breast works well if not overcooked.

Can I add extra vegetables?

Mushrooms or a small handful of peas work beautifully without overpowering the leeks.

Serving Suggestions

• Serve with buttery mashed potatoes
• Pair with steamed green beans or tenderstem broccoli
• Add a simple green salad for balance

Storage

Room Temperature

Once baked, the pie can stand at room temperature for up to 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in the oven until piping hot.

Freezing

Freeze the fully cooked and cooled pie for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 28 g
• Fat: 34 g
• Saturated Fat: 17 g
• Sodium: 620 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs