So it was a chilli con carne ....
14 oz minced beef from our local independent butchers, a jar (NOT a tin
) of Homepride chilli sauce, casseroled up and served with that 0%-fat Yeo Valley yoghurt and some frozen kale of dubious provenance that Mrs O discovered in the back of the freezer.And the secret ingredient ...... I've had very poor results so far from the mini-greenhouse but one plant that had burgeoned is a yellow chilli that produces inch-long upright pods, turning from yellow to orange and red. I thought they were "mild" and made the mistake a few weeks back of trying a sliver raw. By gum, I needed to be hosed down
. We sliced three pods into the meal tonight and we were both in a hot sweat by the time we finished ..... 
