About 3 hr 15 min · Cooking and freezing
Hot & spicy day
Updated
All four come from the Hot & spicy collection, rated 4 or 5 for heat: a pork vindaloo, a chicken Madras, an ‘nduja and butter bean stew and a vegan chilli. Batch costs are estimates.
| Dish | Blocks | Batch cost | Cook time |
|---|---|---|---|
| Pork Vindaloo | 19 | £7.27 | 2 hr 30 |
| Chicken Madras | 18 | £7.93 | 1 hr 10 |
| ‘Nduja & Butter Bean Stew | 22 | £6.53 | 50 min |
| Habanero Black Bean Chilli | 27 | £5.81 | 1 hr |
| Total | 86 | £27.54 |
Wear gloves for the habaneros and keep the kitchen well ventilated while the chillies fry. Marinate the vindaloo pork the night before if you can.
Shopping list
| Amount | Item |
|---|---|
| 700g | Pork shoulder |
| 1.1kg | Onions |
| 6 tins | Chopped tomatoes |
| 95g | Garlic |
| 55g | Fresh ginger |
| 700g | Chicken thighs |
| 45g | Fresh chillies |
| 2 tins | Butter beans |
| 100g | ‘Nduja |
| 320g | Peppers |
| 150g | Frozen spinach |
| 2 tins | Black beans |
| 1 tin | Kidney beans |
| 300g | Sweet potato |
| From the cupboard | Oil, stock cubes, tomato purée, spices and herbs |
Timeline
| Time | Step |
|---|---|
| 0:00 | Prep. Soak the dried chillies in the vinegar, blitz the vindaloo and Madras pastes, chop all the onions and peppers, and rub half the vindaloo paste over the pork. (30 min) |
| 0:30 | Vindaloo: fry the onions until deep golden, add the paste and pork, then the tomatoes. Cover and simmer for 1 hr 45. |
| 0:50 | Madras: pop the mustard seeds and curry leaves, then add the onions, paste, spices, tomatoes and chicken. Simmer uncovered for 35 min. |
| 1:00 | Habanero chilli: soften the veg, add the habaneros and spices, then the sauce and sweet potato. Simmer 25 min, then add the beans for 15. |
| 1:40 | Madras is done: season and spread it out to cool. Start the ‘nduja stew in the freed pan (about 35 min). |
| 2:15 | Uncover the vindaloo and reduce until thick, about 15 min. |
| 2:30–3:15 | Cool, portion and freeze. Label clearly: these blocks all look alike once frozen. |
