Swap your usual jacket potato for a simple toasted pitta bread- making a portable meal that’s easy to munch on while watching the fireworks.

SERVES 6  PREP 10 MINS

COOK 30 MINS

2tbsp olive oil

2 red onions, chopped

1tsp chipolte paste (we used Discovery)

2 garlic cloves, crushed

500g beef mince

1 red pepper, deseeded and chopped

400g can chopped tomatoes

1tbsp balsamic syrup

300ml beef stock

420g can mixed beans, rinsed and drained

6 pitta bread

200g tub guacamole

150ml sour cream

1 Heat the oil in a large pan, fry the onions for a few mins, to soften.

2 Add chipolte paste, garlic and mince and cook for 10 mins to brown thoroughly, stirring as needed.

3 Add the pepper, tomatoes, balsamic syrup and stock. Season and simmer for 15 mins.

4 Toast and split the pitta bread. Spoon in the chilli con carne and dollop on some guacamole and soured cream to serve,

Per serving: 580 cals, 28g fat (10g sat), 54g carbs