Stuffed pumpkin: Beef & chorizo mole

Ingredients Chorizo, beef, white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil

Preparation: 45 minutes

Halloween is a comin' and I'm filled with festive ideas for serving food. These TEENY PUMPKINS are adorable but there's not a lot of good eating in them, so they're merely a receptacle for this amazingly rich, beef and chorizo Mexican Mole. If you're a vegetarian - here's how to make my Quorn mole.

1) Slice the top from your munchkin pumpkin and carve out the flesh and seeds.

2) Roast in the oven for 25 minutes and set aside.

3) To make the filling - melt 4 squares of dark chocolate in a pan and add 1 finely chopped white onion and a glug of olive oil. When the onions have just begin to soften add the beef and chopped chorizo and stir thoroughly until the chocolate has coated the onions and meat. Add in 1 tablespoon of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine with the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans" for convenience) and stir well.

4) Spoon the filling into the munchkin pumpkin and bake for a further 15 minutes before serving.

Stuffed Cabbage: Mexican mole

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, savoy cabbage.

Serves: 6 Preparation: 1 hour

I often get dejected emails from people who cannot or choose not to eat products containing flour and I'm always surprised by how many of them do not ever think of wrapping the contents of a sandwich in iceberg lettuce rather than bread or a tortilla, or don't think of using a razor thin shaving of courgette or other vegetables to replace pasta in tagliatelle or cannelloni. The same goes for the humble cabbage leaf. I would far rather use savoy cabbage over vine leaves - they taste fantastic, they're more robust and easier to handle and the fabulous wrinkly texture is perfect for stuffing because all the little nooks and crannies are filled. This dish is a wonderful alternative to tortillas when making enchiladas.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper. 

4) Blanch the cabbage leaves in hot, salted water for 5 minutes, then plunge into ice-cold water so that the leaves retain their colour.

5) Dry thoroughly (I found shaking them outside before patting them with kitchen roll to be the easiest way) and spoon 2 tablespoons of the mixture into the centre. Roll up as you would a burrito and place seam side down in a casserole dish - as below.

6) Rather than completely covering the cabbage, I thought a tablespoon and a half or so on top of each leaf to be sufficient. Bake in the oven for 10 minutes until the sauce bubbles and serve!

Stuffed Cabbage: Giant cous-cous, pepper & tomato

Ingredients 6 Savoy cabbage leaves, 2 bell peppers, 6 baby plum tomatoes, 1 cup Giant (aka Israeli) cous-cous (I bought mine fromMillie's Organic in Leeds), Rachel's Organic Greek Yoghurt, mozarella, 1 tsp chilli powder, 2 cloves garlic, 1 tsp tomato puree.

Serves: 3 preparation: 30

I often get dejected emails from people who cannot or choose not to eat products containing flour and I'm always surprised by how many of them do not ever think of wrapping the contents of a sandwich in iceberg lettuce rather than bread or a tortilla, or don't think of using a razor thin shaving of courgette or other vegetables to replace pasta in tagliatelle or cannelloni. The same goes for the humble cabbage leaf. I would far rather use savoy cabbage over vine leaves - they taste fantastic, they're more robust and easier to handle and the fabulous wrinkly texture is perfect for stuffing because all the little nooks and crannies are filled. This dish has a gorgeous creamy sauce on the outside and a richer, slightly spicy centre.

1) Pour the cous-cous into a pan of boiling salted water and stir through for 6-8 minutes before straining in a sieve and setting aside to cool.

2) Slice the tops from the bell peppers and remove the seeds. Remove the portions of flesh from between the membranes and slice into strips. Roast in the oven along with the whole tomatoes for 15 minutes at 200 degrees, drizzled with a little oil.

3) Peel and crush the garlic and sautee in a little butter along with the spices and tomato puree, then stir in the peppers and tomatoes and the cous-cous.

4) Blanch the cabbage leaves in hot, salted water for 5 minutes, then plunge into ice-cold water so that the leaves retain their colour.

5) Dry thoroughly (I found shaking them outside before patting them with kitchen roll to be the easiest way) and spoon 2 tablespoons of the mixture into the centre. Roll up as you would a burrito and place seam side down in a casserole dish - as below.

6) Grate mozarella into Greek yoghurt and spoon over as much as you wish. Rather than completely covering the cabbage, I thought a tablespoon and a half or so on top of each leaf to be sufficient. Bake in the oven for 10 minutes until the sauce bubbles and serve!

Mexican Mole soup

Ingredients   6 squares 70% dark chocolate, 1 pint vegetable/beef stock, 400g beans (I used kidney beans, pinto beans,    cannellini beans and haricot beans but you could use black eyed   peas/rice), 1 onion, tomato puree,   olive oil, cumin, 3 cloves smoked    garlic, tahini, smoked chipotle pepper.

Serves: 5 Preparation: 45 minutes

This soup is incredibly, incredibly rich. It's my perfect winter soup - full of beans and exotic spices and the silky texture of chocolate. Seduction in a bowl, this would be wonderful served with a spoon of Rachel's Organic Greek yoghurt to contrast.

1) Finely dice the onion and add into the stockpot with a tablespoon of olive oil. Once the onions have softened, add in 2 cloves of minced smoked garlic, the diced smoked chillis (I have left the quantity up to you - personally I like my food ultra hot but not everyone has an asbestos tongue!) and the chocolate and stir through until the chocolate has melted.


2) Add a generous squeeze of tomato puree, a tablespoon of cumin, a teaspoon of tahini and stir through.


3) Finally add in the stock, the beans and simmer for 30 - 45 minutes which should allow the stock to reduce down to a lovely rich soup. Tesco sell a tin of  "taco beans" in a mildly spicy sauce, 2 tins of which are perfect for this soup if you don't want to go to the fuss of soaking your own beans.

Mole Quesadillas

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, cheddar/Mexicano cheese, 1 tortilla.

Serves: 2 Preparation: 1 hour

Another great way of serving Mexican Mole when you have leftover tortillas - this is one of my ultimate hangover remedies.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Fold a tortilla in half and spoon the Mole and some grated cheese into the centre. Press the edges closed and grill until the tortilla is crisp and the cheese melted. Serve cut into wedges with a dollop of greek yoghurt or soured cream.

Enchiladas

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, 6 tortillas.

Serves: 6 Preparation: 1 hour

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Slice each tortilla in half and add 2 tablespoons of the Mole to the centre of each. Roll the tortilla into a tube and rest them side by side in an ovenproof dish. This mixture should fill 12 tortilla halves.

7) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper.

8) Bake in the oven for 20 minutes at 200 degrees.

Potato skins stuffed with Mexican mole

Ingredients    Potato, cheddar, soured cream, Quorn      Mince, 1 white onion, dark chocolate,    tomato puree, mixed beans, red   wine, cumin, coriander, cayenne pepper, olive oil

I make mashed potatoes in 3 different ways depending on the time I have, or the type of mash I'm making.
On the occasions where I bake the potatoes in the oven I cannot resist saving the skins to stuff them with scrummy things.

1) Cover the potatoes in foil and bake for 1 and a half hours.


2) Scoop the potato from the skins ensuring that you leave a thin layer of potato to give the shell some integrity. Set the potato aside to cool.



3) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil


4) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.


5) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.


6) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well. Add salt, tomato puree and chopped chillis to taste.


7) Spoon the mole into the potato shells, top with grated cheddar and bake in the oven for 10 minutes. Serve with a dollop of soured cream and chopped coriander.

Dirty rice balls

Ingredients Wild rice, cherry tomatoes, red onion, tomato puree, jalepenos, lime juice, tequila, green chilli pepper, cream cheese, cheddar, buttermilk, bread, 1 egg, sesame seeds, groundnut oil.

This recipe was created using leftovers from the dirty rice balls with tequila and chilli con queso.

1) To make breadcrumbs, pulse the crust slice of slightly stale bread in a blender and mix with a handful of sesame seeds.

2) Form small balls with the cold, leftover rice and roll them first in a whisked egg and then in the breadcrumbs mixture.

3) Drop the ball carefully into hot oil (a deep fat fryer will enable them to keep their spherical shape) and sizzle until the breadcrumbs turn golden brown.

4) Using a slotted spoon, remove the rice ball from the oil and drop back into the breadcrumbs and roll around until they are covered with a second layer of crumbs.

5) Repeat until you have a number of rice balls and bake them in the oven for 10 -15 minutes until the outer layer is also crisp. Ideal served with leftover Chilli Con Queso.

Dirty rice with tequila

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Ingredients Wild rice, cherry tomatoes, red onion, tomato puree, jalepenos, lime juice, tequila

1) Put your wild rice into a pan and just cover it with water. Add a teaspoon of tomato puree and a diced red onion.

2) Add a generous handful of whole cherry tomatoes and stir through as the water begins to cook off.

3) Add some chopped jalepenos to taste. I like my food spicy so added 3 jalepenos - with the seeds - and the juice of one lime.

4) As the rice begins to soften, press the tomatoes with the flat of your spoon so that they burst and stir through. Add a generous dash of tequila and continue to stir until the liquid is cooked off, leaving the rice coated in a rich, sticky sauce.

Mexican mole

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

Serving suggestion: I served this on top of a baked sweet potato with some 200,000 Scoville Mexican cheese (spicy goodness!) but this is a really versatile dish - try it in a taco stuffed with lettuce, cucumber, soured cream and grated cheese, with rice, with nachos or in a burrito with salsa and guacamole.
I also like to bake it in the oven topped with sweet potato mash, or layered with sliced potatoes.

Tomato and basil soup

Ingredients Plum tomatoes, cherry tomatoes, basil leaves, 1 white onion, salt, balsamic vinegar,  vegetable stock, basil oil and tomato puree, paprika, muscovado sugar. Serving suggestion inside a crusty bread roll

1) Finely dice 1 white onion and sautee in basil oil with a teaspoon of tomato puree

2) Slice the top from the plum tomatoes, halve and add into the pan along with 1 pint of vegetable stock

3) Season with salt, a teaspoon of muscovado sugar and some smoked paprika

4) Strain the pulped tomatoes and onions from the liquid with a sieve and puree the onions and tomatoes

5) Pass the pureed onions and tomatoes through a sieve with a wooden spoon, leaving a smooth liquid.

6) Add back into the pan along with the chopped basil and simmer for a further 10 minutes

7) Serving suggestion - hollow out a crusty bread roll and pour the soup into it