Winter Vegetable Chilli with Avocado Salsa.

Heat olive oil (3 tbsp) in a large pan. Cook large onion (2) and garlic (3 clove) for about 3 minutes, or until soft.

Add large potato (4), head of celery (1), large carrot (6), parsnip (4), and chestnut mushroom (450 g) and turn to coat in oil. Stir in ground cumin (3 tsp), ground coriander (3 tsp), and chilli powder (5 tsp) and cook for 2 minutes.

Add chopped tomatoes (2 tin), red wine (150 ml), and tomato puree (5 tbsp). Cover the pan and simmer for 40 minutes until vegetables are tender.

Add red kidney beans (3 tin), apricot jam (2 tbsp), and juice of lemon (1) and season to taste with salt and ground black pepper. The chilli should be hot enough without adding pepper. Simmer uncovered for a further 20 minutes.

For the salsa: roughly chop avocado (3)(peeled and stoned), combine with Greek yoghurt (250 g), lemon juice (2 tbsp), red onion (1), and fresh coriander (4 tbsp) and season to taste.

Spoon the chilli into individual bowls, top with the salsa, and serve with plenty of spicy warmed tortilla chips, green salad, and fresh brown bread.