Chef Tom's student-friendly recipe

Head Chef Tom at London College of Fashion, East Bank kindly took us behind the scenes to show you how he makes one of his favourite dishes on campus - the Nacho Chilli Bowl. 

Now you can try it at home with his simplified version perfect for meal prep or a flat/friend shared dinner. Let's start by breaking the dish down:

Slow Cooked Chipotle Pork 

INGREDIENTS:

• 400g diced pork shoulder or loin
• 1 tbsp chipotle paste 
• 1 tbsp chilli spice mix

METHOD:

1. Mix the chipotle paste, spice mix and a little bit of salt with the pork. Marinate for at least 1 hour (but ideally overnight in the fridge). 
2. Heat 2 tbsp of oil in a pan on medium-high heat and sear the pork until its nicely browned. Transfer to an oven dish, add a splash of water, cover with foil and braise in the oven at 160ºC for 1.5 hours or until the pork is soft and tender.

Bean & Lentil Chilli

INGREDIENTS:

• 1 large onion
• 1 small courgette
• 1 small butternut squash
• 1 red pepper
• 1 small aubergine
• 2 tins chopped tomatoes
• 1 tin kidney beans
• 200g red lentils
• 25g dark chocolate

You can buy your own chilli seasoning from the local supermarket, but if you want to make your own chilli spice mix you'll need:

• 30g smoked paprika
• 30g ground cumin
• 20g garlic powder
• 20g onion powder
• 5g dried oregano
• 10g ground cinnamon
• 10g dried chilli flakes

METHOD:

1. Start by making your spice mix, all you need to do is mix all of the spice ingredients together in a bowl and put to one side. 
2. Cut all of the vegetables to a rough 2cm dice. Take all of the vegetables - except the onions - put them on a baking tray and toss with a little oil and 2 tbsp of the spice mix and a pinch of salt. Roast in the oven at 200ºC for around 15 minutes until the vegetables are slightly charred. 
3. While they are cooking, add 2 tbsp of oil to a frying pan on medium heat, when hot add the onions and sweat for 5 minutes.
4. Add half of the spice mix to the onions and keep the rest in a jar for a rainy day. Stir the spices for a few minutes until it starts to get a bit smoky, then deglaze with a little bit of water to make a paste. 
5. Take your veggies out of the oven and add to the frying pan, along with the chopped tomatoes, kidney beans, lentils and 1 tin worth of water. 
6. Check the seasoning and add salt and pepper to your taste. Simmer on a medium to low heat for at least 30 minutes, stirring occasionally to make sure it doesn't catch on the bottom. 

Chunky Sweetcorn Salsa

INGREDIENTS:

• 1/2 red onion
• 1 tin sweetcorn
• 4 ripe tomatoes
• 1/2 cucumber
• 1 lime
• 1 handful of pickled jalapeños
• 30g roughly chopped coriander

METHOD:

1. Start by thinly slicing the onion, cut the tomatoes into 8's. Quarter the cucumber and cut to a rough 2cm dice. 
2. Mix all together with the sweetcorn, lime zest and juice, jalapeños and coriander then season with a pinch of salt.  

Serve all of the above with some steamed rice, cheddar cheese, sour cream and nachos - Chef Tom likes to add some extra jalapeños! 🌶️

Contact: 

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