This is a proper Autumn recipe, it works for festival nights as well.

Three bean chilli, serves 4-6

Fresh chilli, finely chopped – use the amount you are comfortable with

2 onions chopped small

2 large shallots chopped small

2 or 3 cloves of garlic chopped small

100 gram of grated fresh ginger

1 red pepper

½ fennel bulb

2 sticks of celery

1 bunch coriander

Chop these vegetables small and put to one side

2 tins of tomatoes, chopped

3 tins of beans including one kidney beans and any other two (I like butter beans)

1 or 2 Kallo vegetable stock cubes (I like these, organic and lower salt than many others)

Salt and pepper, some oil or ghee

In a large saucepan:

In a tablespoon or two of oil gently fry the chilli for a few moments to soften, then add garlic, sauté for two or three minutes, add onions and sauté for 5 minutes until soft.

Add ginger and continue to sauté for a further 5 minutes, stir often.

Add the tomatoes and about a tomato can of water.

Add the chopped vegetables.

Put the canned beans into a sieve and wash gently, then add to saucepan.

Add stock cube, salt and pepper. You may need to add a little more water.

Bring to boil stirring often then turn down to low simmer, cover and cook for at least an hour.

Serving suggestion: crusty bread, yoghurt and mint.

This meal can easily be made in a slow cooker.