Since we moved from Wales to Nuneaton in 1997, my family and I have been going up to a local pub once a month or so for a meal. And since we moved from Wales to Nuneaton in 1997 and started going up the pub once a month or so for a meal, I have had chilli wedges as a starter.
Honestly, apart from a few times when I’ve been on a health kick and decided to have fruit salad instead and a sharing platter with my dad once, I have had chilli wedges for a starter every time. It was delicious. I love it. I used to ask to go there specifically so I could have chilli wedges. I can’t think why it’s taken me this long to blog about it.
The chilli at The Lord Nelson is literally kidney beans and mince in a tomato sauce, but I decided to add more veg to mine for an increase in texture and flavour. I would have preferred to have served it in individual ovenproof dishes as it is at the Nelson, but I don’t have any. It worked just as well in a large one, it just didn’t taste as nice.
Anyway. On with the recipe!
Pre-heat the oven to 220C and put a large pan of water on the hob to boil. Chop the potatoes into large wedges and put them in the boiling water for 5-10 minutes, until soft. Drain, pop back in the pan and spray with Fry Light. Shake well to rough up the edges. Spray the pan with Fry Light and tip the wedges in.
Bake for 20-30 minutes, shaking and re-spraying every ten minutes or so, until they’re as crispy and chippy as you like them. Then arrange them as evenly as possible in the bottom of an ovenproof dish (or individual ovenproof dishes if you have them).
Then pile the chilli on top.
Cover with a generous coating of cheese…
…and stick back in the oven for 20 minutes or so until it’s lovely and bubbly and melty and yum.
Serve as neatly as you can if you’re using the large ovenproof dish — try and keep the chilli and cheese on top. Accept that that’ll probably never happen. Serve with salad, tuck in and enjoy your perfect comfort food.
- 4 portions of any chilli you like
- 4-5 large baking potatoes
- 160g cheddar
- Mixed salad, to serve
- Pre-heat the oven to 220C and put a large pan of water on the hob to boil
- Cut the baking potatoes into large, thick wedges and put them in the boiling water for 5-10 minutes, until they slide easily off a knife. Drain, put back in the pan to steam dry for 30 seconds and shake lightly to roughen up the edges. Toss in oil/spray with low calorie cooking spray and bake them in the oven for 30 minutes, turning every ten minutes or so
- Arrange the potatoes neatly in the bottom of an ovenproof dish and pile the chilli on top, smoothing it so it's flat. Cover with cheese and bake for 20 minutes
- Serve with salad