This scrumptious chunky beef chilli topped with big crispy potato wedges is a real weekend treat for the whole family.

Serves 4.

450g lean braising beef, cut into cubes

1 large onion, chopped

1tsp lazy garlic

400g can chopped tomatoes

400g can of red kidney beans, drained and rinsed

300ml hot beef stock

1tsp lazy chilli

2 large peppers, deseeded and chopped

2tsp cornflour, blended to a paste with a little cold water

Salt and freshly ground black pepper

For the topping

4 large potatoes, cleaned and cut into wedges

Low – calorie cooking spray

50g half – fat cheddar cheese, grated

150g low- fat plain yogurt

Fresh coriander, chopped

Zest of a lime

Method

Preheat the oven to 180c, gas 4, 350f. spray a non – stick baking pan with the low- calorie cooking spray, arrange the potato wedges in the pan and cook for 30 minutes until brown but not fully cooked. Remove from the oven.

Put the beef, onion, garlic, chopped tomatoes, kidney beans, stock and lazy chilli in a large oven proof casserole dish. Mix well cover and cook for 1 ½ hours or until the meat is tender.

Remove from the oven, add the salt and pepper, stir in the peppers and the cornflour paste, place the cooked potato wedges on the top, sprinkle with the cheese.

Return to the oven uncovered for a further 20 minutes or until the wedges are brown and crispy and the cheese has melted.

Mix together the natural yogurt, coriander and lime zest.

Serve topped with the zesty yogurt and a crisp green salad.