Celebrity square meals: Carol Vorderman's butter bean chowder with green chilli cornbread

Serves 4
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Indy Lifestyle Online

for the cornbread

175g cornmeal
1tbsp baking powder
1/2tsp low-sodium salt
2 eggs
2tbsp rapeseed or sunflower oil
1-2 canned or pickled chillies, chopped (according to taste)
250ml soya milk or yogurt

for the chowder

2tbsp extra virgin olive oil
1 onion, chopped
1 clove garlic, crushed
2 potatoes, peeled and diced
600ml skimmed milk
600ml vegetable stock
420g tinned sweetcorn, drained
420g tinned butter beans, drained
Freshly ground black pepper

Pre-heat the oven to 180C/gas mark 4. Mix together the cornmeal, baking powder and salt in a large bowl. In a separate bowl combine the eggs, oil and soya milk or yogurt.

Add the wet mixture to the cornmeal mixture and combine them thoroughly. Add the chopped chillies and pour into a lightly oiled 20cm x 20cm baking dish. Bake for 25 minutes or until the bread is coming away from the sides, risen and golden.

Meanwhile, heat the olive oil in a large pan. Add the onion and garlic and cook over a moderate heat for 5 minutes. Add the potatoes and the stock. Bring to the boil, reduce the heat and simmer for 10 minutes. Add the remaining ingredients and simmer for a further 10 minutes. Season and serve piping hot with the cornbread.

From 'A Fair Feast' (Simon & Schuster, £9.99), the proceeds of which go to Oxfam and Fairtrade Foundation

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