roasted vegetable chilli with parmesan wedges
  1. First the veg prep: peel and quarter the onion, thickly slice the courgette, half the peppers and deseed, and quarter the lime. Cut the potatoes into wedges.
  2. Get a large casserole dish over a low heat, the oven on to 180C, and a saucepan over a medium heat.
  3. Lay the wedges in a single layer on a baking tray. Scatter over half the parmesan with a drizzle of olive oil and a pinch each of salt and pepper. Roast for 40 minutes, turning occasionally.
  4. Put the fennel seeds, cumin seeds, garlic and onion into the food processor with a pinch of salt and whizz to a paste, then add the tomatoes to blitz further. Add to the large casserole pan. Add the paprika and chilli powder.
  5. Add the courgettes and peppers to the baking tray, season with salt, pepper and oil and put in the oven for 20 minutes until softened.
  6. In the saucepan, dry fry the cumin seeds for a minute to get nice and aromatic, then add the kidney beans and their juices. Allow this to simmer away. After 5 minutes add it to the tomato pan.
  7. Wipe out the kidney bean pan and add the rice and coconut milk. Simmer until the rice is tender, then leave covered until needed.
  8. 5 minutes before they’re done, scatter the remaining parmesan over the potatoes and allow to crisp.
  9. Roughly chop the griddled veg and also add to the tomato pan.
  10. Check the chilli for seasoning and then serve with rice, potatoes, lime wedges and a blob of creme fraiche.