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Mexican Chilli, Chapatis And Mackerel Carbonara (2x3)

Data de estreia: Jun 16, 2014

This week Jamie cooks a Mexican chilli that’s luxurious and low on price, reveals the secrets of his homemade chapatis, shares two delicious new ideas for using up leftover roast chicken and cooks a fast and frugal twist on a favourite pasta dish. For his version of a hearty Mexican chilli con carne, Jamie turns to the much-underrated shin of beef, which may need five hours to cook, but repays you with deliciously succulent meat and incredible flavour. Having a couple of meat-free meals each week is an easy way to slash costs in the kitchen and Jamie’s aubergine dahl, served with Indian rice and homemade chapatis means you won’t miss your meat. Jamie also shows how to make leftovers from your Sunday roast chicken into two tasty weeknight suppers - a delicious chicken chowder, which uses every bit of the chicken, including the bones and an elegant ‘Frenchie’ salad with crisp lentils, fresh green beans and a classic homemade dressing. As if that wasn’t enough, Jamie’s take on a classic carbonara made with smoked mackerel is thrifty, but fabulous - and just over a quid a portion!