Recipe from Nigella Christmas.

This is one of my most cooked Nigella recipes and something I am happy to eat the year round.

Every time I have cooked this chilli, I’ve always served it pretty much as soon as it’s cooked in the pan, I don’t transfer it to the over or leave it overnight, mostly due to hunger-led impatience. However, because this challenge means I have to follow the instructions 100% as written, I carried out the extra steps, and honestly I’ve been a fool every time I’ve made this before.

The mix of the flavours, of which there are many, blend so well after 30 minutes on the hob but then after three hours in an oven, or better yet, left overnight, leads to an taste explosion of warm, spicy, chilli which my friends incredibly claimed was “the best chilli they’ve ever eaten”. I was shocked and proud!

Merry Christmas to me!