HOLLY SAYS: “When I’m back home I crave comforting meals that are packed with flavour. I love chilli and I try to make it as healthy as possible by adding loads of veggies!”

Serves 4-6
■ ½ leek, finely chopped
■ 1 onion, finely chopped
■ 1 large carrot, finely chopped
■ 2 tbsp olive oil
■ 500g minced beef
■ 2 garlic cloves, crushed
■ 2 red chillies, chopped
■ 1 tsp chilli powder
■ 2 tsp paprika
■ 1 red pepper, finely chopped
■ 400g tin chopped tomatoes
■ 300ml beef stock
■ 400g tin cooked kidney beans
■ Cook the veg in the olive oil in a large pan over a medium heat for 15 minutes. Meanwhile, brown the mince in another pan.
■ Tip the veg into the meat pan along with the garlic, chillies, chilli powder, paprika and red pepper and stir well. Cook together for five
minutes over a medium heat and season well.
■ Add the tomatoes, mix together and cook for five minutes. Pour in the stock and bring up to a simmer. Turn the heat down and cook for another 40 minutes before adding the beans. Leave on a low heat for another 10 minutes.
■ Check and adjust the seasoning before serving.

Holly is currently playing on the LPGA and LET. Follow her on Twitter: @HPClyburn


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