LIGHTER feel good food

These recipes deliver, but they're wholesome, too, with plenty of fresh veg to help you start the season right

- MAX ROBINSON

Beany beef chilli stew with crunchy tortilla croutons

Beans and lentils add great texture and stretch the meat further in this hearty stew. They're also a good source of protein and vitamins, and cost-efficient as well. For ease, make it ahead for busier days and the flavours will continue to develop (it will keep frozen for a few months). The vibrant toppings add zingy freshness and colour.

SERVES 4-6 PREP 20 mins COOK 3 hrs EASY

2 tbsp olive or rapeseed oil

500g braising beef (skirt, chuck or brisket all work well)

2 onions, chopped

4 garlic cloves, crushed

1 tbsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

1 tsp ground cinnamon

2 tbsp tomato purée

400g can chopped tomatoes

1-2 tbsp chipotle paste (optional)

2 beef stock cubes

100g brown lentils

400g can black beans, drained

400g can kidney beans, drained

1-2 tsp light brown soft sugar (optional)

For the tortilla croutons (optional, or use shop-bought tortilla chips)

4 corn tortilla wraps

vegetable oil, for frying

To serve

100g feta, crumbled

50g soured cream or natural yogurt

small bunch of coriander, leaves picked

1 avocado, stoned, peeled, halved and sliced

1 large red chilli, thinly sliced

1 lime, cut into wedges