for the cornbread
1tbsp baking powder
1/2tsp low-sodium salt
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 FoundationReuse content