Do we believe in hangover cures?

by Karolina Przeklas

Why are the mornings after a good night out so hard to deal with?  In an attempt to answer this question, Roam conducted a survey looking in to the best ways of dealing with ‘delirium tremens’.

Sacha Gatica

NHS Direct says that hangover cures are “generally myths”. But 70% of the people in our sample believe differently…

Drinking causes damage you can’t see

“Alcohol is a powerful nervous system depressant that is rapidly absorbed into the bloodstream,” says nutritionist Susana Montenegro. “The liver can only get rid of a small amount of it at the time, leaving any excess to cause havoc in the body.”

An old truth tells us that the best way not to have a hangover is simply not to drink alcohol at all.  As much as 50% of our sample agreed, so for the remaining half that don’t believe the old adage, could food be an answer?

Bring on the bacon

“Full-fat coke and a bacon sandwich always work for me,” says post office worker, Andy Armitage. Only 17% agreed with this opinion and answered ‘always’ when asked if greasy food always works as a hangover cure. On the other hand,  54% said “only sometimes” and 17% think that “it depends on what you have drunk the night before”.

“People mistakenly think can of sweet fizzy drink will help, the carbon dioxide actually gets the alcohol to the brain faster and the rush causes you to crash later on,” Montenegro says.

What about water? Chemist Raj Patel chemist says keeping your liquid levels high is important. “I recommend a high dose of vitamins B and C, lots of water and Milk Thistle, preferably before and after sessions.” Only 19% agreed, saying that a glass of water before bed always works as a hangover cure. What’s more, half of our interviewees said “no'” when asked if vitamin tablets relieve hangovers, and 15% don’t take vitamins at all.

Who let the dogs out?

How about the good old hair of the dog? Does like cure like? Charity fundraiser Kelly Kay often drinks after a night of drinking. “Hangover cures? Mine are Bloody Marys,” she said. Only 10% of our participants agreed, with 47% believing that the hair of the dog is not the way to cure a hangover.

Other things that could help are exercise and painkillers. We asked our participants and as many as 80% disagreed, what’s more almost 10%  admitted to not exercising at all.

In fact, sweating out the booze probably does nothing for hangovers at all. Too much exercise could do untold damage, especially if you are already dehydrated from too much drink.

Sex is best

So how about sex? Seventy percent of those surveyed said “no” when asked if sex is the best cure for a hangover, with 11% saying “yes” and 26% saying “sex is best for everything”.

Around the world in 40 remedies…

Our cultural search for hangover cures took us through some interesting and unusual remedies. Here are just a few we found:

  • In Poland, stomachs are lined with a thick chicken broth before drinking, and have a glass of pickle juice or eat sauerkraut the morning after.
  • In Germany, eating pickled herring called “rollmops” is used as a next day remedy.
  • The Scottish swear by Irn Bru,  while Bavarians have “Weisswurst Fruhstuck”, which is a sausage in pretzel followed by a beer.
  • In Chile, a glass of “pisco sour”, an alcoholic drink with line, is consumed, followed by a doughy empanada.

If the non-drinking option is not for you, we hope that Roam’s recommendations will ease your pain.

Please remember drinking can have a detrimental effect on people’s lives. There are organisations and other support groups that can help,  for example don’t let the drinks sneak up on you, part of Change for Life campaign, set up by the NHS.


Check out other pictures and drawings created by Sacha Gatica, an artist who kindly donated the above drawing. One of our lucky readers, who completed the printed version of a crossword, had the chance to win this drawing for keeps.


Caribbean Cuisine: To your taste…..

Ever since the Wind-rush back in June of 1948, where 493 of the first West Indians landed on these British shores to help rebuild Britain after the Second World War, there has been a love affair with the style of cooking that the first settlers brought with them.

The Caribbean is made up of many different cultures. Throughout the 17th century settlers predominantly from Asia, France, Portugal, Spain and Africa came with their own styles of cooking and over time the styles fused together to create the Caribbean taste we have today.

From Jerk Chicken, Ackee and Salt fish to the famed Guinness Punch an array of tropical spices and herbs, in modern times called Soul food; West Indians cook from the heart and take their time to prepare their meals.

West Indian Cuisine is some way behind Chinese and Indian cuisine when it comes to being the nations favourite take away. The latest survey taken by the Commerce of Caribbean Cuisine showed the value of Caribbean restaurants in the UK at £21 million. That may sound a big number but it’s a fraction compared to the £1 billion valuation of the UKs favourite Indian restaurants.

Caribbean restaurants take up a mere 2% of the ethnic food trade in the UK country, compared to Indian at 48% and Chinese at 30% that’s a very small percentage.

pie chart

“It’s about opening up to a new market. Finding news ways to market and sell the food”. Says Mr Stevens, Owner of Mr Jerks in the West Ends Soho “I often get told West Indian food is too heavy and you can’t snack on it, like English people like to do” Mr Stevens continues, “ This made me come up with the concept of a Jerk Chicken Burger or barbeque Chicken burger, which may or may not take off, but I think Caribbean restaurants has to diversify in order to at least maintain our current market share”.

“There are no celebrity Chefs that specialize in Caribbean food, yet we see Indian and Chinese Chefs on TV all the time”. Most West Indian restaurants want the food to feel like it comes from home, so essentially they want to use a restaurant Kitchen like a Kitchen in the Home and economically this does not work.

Supermarkets such as Asda, Sainsbury’s and Tesco’s have started to sell Patties with different flavours as an attempt to breach the mainstream and have even launched a Halal range.

The recent success of Levi Roots, who successfully went on the BBC’s Dragons Den to get £50,000 funding for his Caribbean reggae reggae Sauce also goads well for the future Caribbean cuisine in the UK. His sauces are in all of the main supermarket chains and he has recently released a microwave package meal range.

On the whole the Caribbean food industry needs a shake up and some re-vamping. “We need more Professional Chefs and different ways in which we present our food to the public” Wayne continues “Caribbean food is the best the World just don’t know it yet”.

In a survey we asked many people what their favourite Caribbean dish was and whether or not they would welcome fast food style jerk chicken Burgers as Londoner’s are always on the go and like to eat in kind.

We got mixed answers, most people thought that Caribbean food could not really pass as fast food because it simply isn’t and if you try to dumb it down you will lose crucial elements of the food.

Jerk Chicken, Rice and Peas and Macaroni cheese came out as the clear winners in our favorite Caribbean dish pole. just behind it came Curry Mutton and every body seems to love a bit of fried plantain.

Southbank Cheese and Wine Festival 2013

by Karolina Przeklas
For all the cheese and wine lovers looking to broaden their horizons and sample some of the best products from around the world, why not check the Southbank Cheese and Wine Festival? Based on Southbank Square, the event runs over three days at the end of April. Roam spoke to some of the exhibitors and here are our best recommendations.

Vintage Roots – Advertised as “organic wine people”, they offer a great selection of not only wines like Argentinian Malbec but also English ales and ciders.Well done for promoting English homemade brews.

Wines of Uruguay – Delicious dessert wines from small vineyards in Uruguay, those you are not able to find in any supermarkets.

La Fromagerie – Offers a huge selection of amazing cheeses, mainly French, but also British Cheddar. Originally set up in the founder’s garage, the company now has a shop in Highbury. “We were becoming bigger and bigger so we finally got our own shop,” says salesperson xxx xxxx. So go get some cheese in your life!

La Fromagerie

Teifi Cheese – Sells raw milk cheese made with unusual and interesting ingredients.

Flour Station – Serving amazing artisan breads and pastries. We tried the potato sourdough – well worth a recommendation.

tasty sourdough breads

tasty sourdough breads

Grays & Feather – Offers award-winning bubbly from around the world. Check out the smallest bubbly bottles.

Grays & feather     Grays & feather

The delights of Venn Street Market

Where it's happening.

Where it’s happening.

By Soraya Downie

Run out of ideas on what to do on a Saturday morning?

Hop on down to Venn Street Market along Clapham High Street. Less than a minute’s walk from Clapham Common tube station, Venn Street market is a local community food and drinks market, which aims to appeal to anyone.

The market takes place every Saturday, from 10am till 4pm and is located in front of Clapham Picture-House cinema.

The Perfect Location

Clapham High Street already has a great deal of restaurants, bars and shops to offer.

But Venn Street Market is real community pleaser; it first launched in November 2009 and has gone from strength to strength.

What’s on offer?

The stalls offer a vast amount of tasty food and drinks from up and down the UK, including traditional English foods such as, savoury pies and pastries.

The market is a Saturday ritual for many, who come here to explore exceptional food and drinks, produced by the finest chefs across the country.

Other cuisines are present and add vitality and a variety of tastes from many different cultures. You feel like you are travelling between British towns and cities, sailing down the sea to the South Coast, whilst tucking into delicious scampi or fresh sea bass. You can walk for 30 seconds and end up at Italy and experience the finest Italian food: pasta, meatballs and cheeses.

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Don’t just take our word

“There’s so much to try, but I always buy a few selection of cheeses,” says Helen Fitzgerald, 26, a retail manager from Clapham. She visits the market every week just to get her hands on the finest cheeses.

“My favourite cheeses are: Fontina, Gorgonzola Piccante and Gran Blu di Capra. The smellier the better.”

Helen recommends the stall occupied by Gastronomics, who produce high quality Italian food. She said, “They know so much about Italian food.”

The Gastronomics chefs know a thing or two about good tasting food, their meats, cheeses, preserves and wines continue to be a hit with locals and visitors of the market.

The perks of being a stall worker

Elizabeth Harrod, 33, has been working at The Pie Chart stall, since July last year. She’s been selling a range of pies and other foods, such as Scotch eggs.

“I think that people will buy into good quality foods. The prices here at The Pie Chart are good value for handmade products and people who visit us are very lovely.”

Pies are £4 each, or three for £10, which is really good, once you see how plumped the pies are.

These pies are all homemade and come in a variety of flavours, such as: chicken, leek and mushroom; Moroccan spiced lamb or steak and cheese.

Venn Street market is lively and filled with foods and drinks from all over the world. Stall holders are friendly and are honest about what they sell and the price. There’s a real sense of community spirit and the locals are welcoming.

The Snooty Fox’s Real Ale Festival


Real Ales available at the festival. (Daniel Kirkpatrick, 37 on left, Jonathan Tingle, 34 on the right) Image by Charlie Allen.

By Charlie Allen

Stoke Newington’s local pub, The Snooty Fox held It’s Brim Oop North Festival in February serving Real Ale from the North of England. The pub is part of the CAMRA campaign which supports locally brewed ale, and put on two festivals each year in February and October. 

What is ale?


Regular Real Ales at The Snooty Fox. Image by Charlie Allen

 Ale and lager are the two biggest categories of beer. Most people would find it hard to differentiate between the two, but ale is fermented at room temperature, whereas lager is made at colder temperatures. Ale is also made from a slightly different type of yeast.

The Real Ale Scene

“Real ale is really happening at the moment. We’ve been open since 3pm and it’s already nearly full so it’s a great start to the festival,” says Nicole Gale, the owner of the pub which was passed down from her parents in 2008.

The four day festival presents a wide variety of ales from Northern Ireland and this also ales from micro-breweries – breweries which produce a limited amount of beer. They vary from 3.5% to 6% alcohol strength, and have different colours and styles. The ale needed a lot of preparation and monitoring before it could be served.  Gale continued, “We tried to get at least four or five beers that are special, and that people can try for the first time.

“I love ale because you get so many different flavours. For example we have a cappuccino stout which has a coffee flavour.”

Real Ales at the festivals. Image by Charlie Allen

Real Ales at the festivals. Image by Charlie Allen

Water makes up 90% of beer, as well as other ingredients including yeast, hops and malt. Gale says, “American hops are a lot stronger and the New Zealand hops are similar. Brewers are being experimental with different hops from New Zealand and America. British hops are harder to come by because their crops are never as good.”

Alex Rutherford, 35, bar manager says, “Roughly 80 tickets have been sold so far, it’s been a roaring success. We always make sure we have local ale for example from a Hackney brewery or East London brewery.

“We’ve had a lot of support from CAMRA and lots of members have come down. We are giving a discount to CAMRA members, so it’s £1.90 for a half and £1.75 for members.”

Listen below for the full podcast: interviews with the owner, bar manager and CAMRA members who attended the event.

How to store ale

The Snooty Fox. Image by Charlie Allen.

The Snooty Fox. Image by Charlie Allen.

John Bratley, 61, unemployed, used to work at the Wenlock Arms pub, which was also part of the CAMRA campaign. “I used to look after the ale in the cellar. I would have to make sure it would go out at the right time and was kept at the right temperature because it is a live product.

“Conditioned beer has to be stored for a few days before opening it, and then needs to be monitored to see if it is ready. Sell by dates have to be looked at because it will go off. If it’s opened and it’s not all sold then you are left with vinegar which you can’t sell.”

A specific cooling system was set up for the festival. Jonathon Tingle, 34, CAMRA member, says, “I got up on Tuesday at 7am to get them ready for today. They went through a conditioning process and some were ready and some weren’t. There’s a lot of work involved in maintaining ale and it’s a long process.”

The Venus Project

Last February, fifteen female brewers created a collaborative beer called Venus Gold. This is the forth collaborative beer in their Venus Project, adding to Venus Jade, Venus Rouge and Venus Black. According to historians, beer has been around since 6000 BC and women used to brew it for the British household in the 1700’s. Beer brewing was taken over by men in monasteries and produced on a bigger scale.

See photos and tweet Project Venus here:


Click here to find out more about how to brew


Hackney Hampers: Local produce at your doorstep

By Zanib Asghar You can never find the perfect present on time. No need to worry, Hackney Hampers provides you with a selection of gifts that are perfect for every occasion. Ruth Fitzgerald and Ally Scott, co-founders of Hackney Hampers, … Continue reading

The 10 Best Turkish Restaurants in London Town


As an unwanted child at the age of seven, Huseyin Ozer tried to make a new life for his future. From a lonely boy, he became a worldwide leading Turkish chef in London. How can an immigrant homeless boy transform his life?

Huseyin Ozer is a Turkish-British executive chef and entrepreneur living in London with his wife. After a very hard life, he still can’t believe what he has achieved. Born in a Turkish village to a very poor family, at seven years old he realized he was an unwanted child. When he was around six, his older brother tried to poison him, wanting him dead. As a child, he never understood what was going on in his family, but then his father told him. His family didn’t want him anymore and he became a disowned child in Turkey.

“I slept in public toilets in Istanbul. I was a homeless child, without money until I found a job. I was useless and lost in my own country,” he said, with tears in his eyes. Ozer soon realised there was no chance for him in his home country, and he decided to go to London by bus. He had no money for a plane ticket. He found a job in a Kebab shop and started to learn English. But he did something extraordinary with the foods he was cooking; he created healthy Turkish food, with reasonable price. After a while, British Ambassadors even came to eat his food in a restaurant. England was beginning to take notice of his healthy food revolution and Ozer finally fit in and was wanted. He bought several restaurants in Covent Garden and Oxford Street naming them Sofra and Ozer. He says, “Our restaurants have been the very first, and only Turkish restaurants recommended by the Michelin Guide.

He says, “We are not only serving our food, taking people’s money and then going back to our homes. We are teaching a way of life in our restaurants. Even when our employees leave us, they always leave gratefully.” Ozer’s restaurants are partnered with Middlesex University in London to help young entrepreneurs and students to be able to understand the food industry. Ozer gives lectures at the university on restaurant management, customer service, as well as cooking skills.


Huseyin Ozer; “It is not a typical lecture at the university that students are only taking notes from and listening to guest speakers. This is a new way of teaching: how to manage a restaurant with your own skills, from cooking to serving, menu preparation, how to run a restaurant and also being aware
of your local customer profile. We are teaching a real lesson to Middlesex University students.”

The Star Network at the World Food Awards honoured Huseyin Ozer with the Entrepreneur of the Year award in 2011. This was the first time Ozer was recognized by worldwide societies as a leading chef in Britain. Also, Ozer received the honorary Doctorate of Letters from the University of Westminster.

Homeless to millionaire restauranteur:

His book ‘Sofra Cookbook: Modern Turkish & Middle Eastern Cookery by Huseyin Ozer’ was also published
in 2001 in London, UK. Huseyin Ozer became one of the most recognizable Turkish people in London and now he claims that, “home is, where the heart is.”

Interactive data map on ‘The 10 Best Turkish Restaurants in London Town’

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Share your opinion:


Follow N. Seyda Yilmaz on Twitter @nseydayilmaz

A Takeaway with a Twist: Malaysian Cuisine

By Charlie Allen

Whether you fancy a satay chicken dish with lots of creamy peanut sauce or a simple vegetable stir-fry with a twist, many chefs and restaurateurs swear by Malaysian food.

chicken satay

Chicken Satay. (Marinated with spicy Peanut sauce) Image by Andy Spracklen.

Malaysia, in South East Asia, is often an overlooked holiday destination, not to mention food choice. Its cuisine has four key flavours: salty, sour, sweet and spicy.

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Malaysian food combines many flavours with influences from Portuguese, Arab, Indian, Chinese, Thai and Indonesian cultures. “The variety of food is definitely the distinctive and exciting aspect of Malaysia,” said Andy Spracklen, manager of Malaysian chain of Ning restaurants, which began as a South East Asia eatery. “We served Thai dishes as this was more familiar to the customers. And after a few years, people started to become aware of Malaysian cuisine.”

Brief History

Malaysia has always been a melting pot of cuisines and cultures, due to Chinese, Indian and European traders using Malaysia as a trading port for nearly 1,000 years. Malaysia only became independent from the British in 1957.

Visiting Malaysia

Spracklen has visited Malaysia nine times already. “Food is a huge part of the Malaysian culture. They will often eat five times a day, and will eat rice with every meal.” But, being vegetarian or vegan in the country can be tough, he adds. “Many vegetable dishes there are not always vegetarian and will have minced pork or shrimp paste in. You always have to ask the vendor. People will travel 90 minutes just to eat there. All we have available at gas stations and newsagents are crisps and chocolate. Everything is freshly cooked there.”

Malaysia in the UK

Ning restaurant in Manchester. Image by Andy Spracklen.

Ning restaurant in Manchester. Image by Andy Spracklen.

The Chinese and Indian communities are the two largest in Malaysia, and the food reflects this. But in England, people tend to prefer one or the other. “We find Indian is the most popular takeaway choice, closely followed by Chinese and Pizza,” said Charles Astwood, 36, founder of Dinner Deals, which represents over 9,500 restaurants nationwide.

“Malaysian cuisine is largely unknown as there are fewer Malaysian restaurants available for people to experience and enjoy.” Stanley Harper, 19, works with Malaysian Kitchen and Whynot! two London-based companies that promote and celebrate Malaysian food. “I am British and admittedly, when I started working for Malaysia Kitchen, I knew nothing of the cuisine. It has had such little coverage,” Harper said.

“But, everyone that I’ve seen try Malaysian food for the first time has loved it.” Malaysian Kitchen tries to raise public awareness of Malaysian products and restaurants through public events like October’s Malaysia Night at Trafalgar Square, the Olympic Kitchen at Stratford and Westfield and the Street Food Tour, a 49 consecutive-day demonstration during the 2012 games in which top chefs such as Rick Stein, Gary Rhodes and Norman Musa all took part, cooking in front of a live audience.

People are handed recipe cards and can taste the food, so they can then and want to cook it at home. “We usually have a product market or stall next to the cooking stage so people can buythe sauces and spices that they saw being used, straight after tasting it,” added Harper.

Norman Musa

Norman Musa is a Malaysian chef at the Ning restaurant chain, and together with Andy Spracklen won ‘Best Malaysian Restaurant’ award in 2012. Last year, the chain saw 20,000 guests. Not bad, considering there are only about 60 Malaysian restaurants, compared with thousands of Chinese and Indian restaurants in the UK.

For the last two years, Musa and Spracklen have been on tour giving cookery classes, and Musa has appeared regularly on television, including Masterchef Malaysia.

Norman Musa in Malaysia at the market. Image by Andy Spracklen

Norman Musa in Malaysia at the market. Image by Andy Spracklen

He has also taught students in Portsmouth student halls to cook. “The student housing department had spent thousands on brand new kitchens and they weren’t even being used. International students especially were unsure about ingredients such as where to find Halal meat,” Spracklen said. “Norman really inspired them to cook basic dishes such as stir fries as he was taught to cook over the phone by his mother. When he first came to England he couldn’t even fry an egg!”

For more information about Malaysian cuisine and future events go to or go to

Watch Norman Musa show us how to make Prawn Fritters and have a go yourself:

Our Survey says… We like it Spicy

By Charlie Allen

Peppers at food sale. Image by Harold Matern.

Peppers at food sale. Image by Harold Matern.

Eating chilli is like marmite; you either love it or hate it. A survey was conducted to find out the truth about chilliThe results showed 80% of us do enjoy chilli we realise it has health benefits.

The Facts

pie chat for chilli survey

  • One single chilli can provide us with seven times the amount of vitamin C found in one orange.
  • Chillies also contain minerals such as potassium, which reduces heart rate and blood pressure, manganese, an anti-oxidant, iron, magnesium and Vitamin B complex groups B-6 and B-1.
  • Lowers blood sugar levels
  • Pain relief
  • Can reduce inflammation

“Nearly all herbs and spices have some kind of nutritional function and property, although we use them now for pleasure, historically they are there mainly because of their functional qualities,” says Yvonne Bishop-Weston, a Nutritionist at The Food for Life, a network of schools and communities across England promoting healthy living.

Capsaicin is the ingredient in chilli which gives the kick many crave. It can also lower cholesterol and increases your metabolism which can help you lose those extra pounds. No wonder it’s popular.  Phil Palmer, Dartmoor chilli farmer in Devon explains, “The market for hot products in this country is massive and is getting bigger every year.   One reason could be that a dash of sauce livens up even the blandest of foods.”

“Chillies are addictive. When you eat a chilli, your brain releases endorphin’s into the bloodstream. Once it has worked out that you haven’t lost an arm and the pain and the capsaicin has subsided, you are left with a buzz which makes you feel better. It’s like chocolate.”

“Research at Cedars-Sinai Medical Center and the UCLA School of Medicine say it possibly helps with treatment of prostrate cancer. But, we grow chilli because we love it,” says Palmer.

Scoville scale at hot sauce shop in Miami. Image by Raquel Baranow..

Scoville scale at hot sauce shop in Miami. Image by Raquel Baranow..

The heat of chilli is measured on a Scoville scale – sweet bell peppers falling at the bottom and those eye-watering scotch bonnets top of the scale.

According to the survey, over a quarter of the public like their food ‘hot’, whilst only 7% said they didn’t like any spice.

How to grow chilli

British chilli grower, Andy Mogg , who lives near the North Yorkshire coast, has been growing chillies in his greenhouse for over 10 years. “I first started when I was at university and my parents bought me a chilli plant. I kept it alive for a couple of years and got lots of chillies from it, after that I was hooked so started buying seeds online. I’ve never really used any growing enhancements, just a bit of tomato feed when the plants start to flower.”

He is passionate about the variety of peppers available to grow and eat, “My favourite last year was the habanero. It’s hot without being crazy and it adds a lovely fruity taste to dishes. By adding chilli to a dish you can really crank up the heat,” He is one of many in the UK growing chilli peppers as a hobby, accompanied by a blog with spicy recipes and pictures of his crop.

“It’s very easy really. Give your plants plenty of light and keep them warm and you can’t go far wrong.” However, there is one vital thing we need to grow out own chilli’s, “Being in the UK, it’s hard getting the chillies to ripen later in the year when there is no sunlight.”

Watch Celebrity chef, Jamie Oliver shows us how to prepare chilli when cooking:


But not all of us enjoy chilli in our food or as an ingredient to use in cooking. Chillies can have some harmful effects on our health too. They can often cause gastro-intestinal upset and stomach pain and if you have a long-term bowel and digestion condition, large amounts of it is not advised. Like most things in life, it is about balance and understanding what works well with our body and what doesn’t.

If you fancy growing your own chillies at home or want to buy chilli products visit  and

Want some chilli recipe ideas?  Take a look below and post us your favourite spicy recipe.

Chilli Con Carne

HEAT: 3/5

(Serve with rice or in tortillas with a dollop of sour cream and guacamole)

Cooking Tip: Add a cube (don’t be tempted to add more) of dark or   plain chocolate at the end of cooking. Let it melt and it will add a richness to the dish

Chilli con carne. Image by Deepdarksquid

Chilli con carne. Image by Deepdarksquid

1tbsp olive oil
1 onion
1 Red Pepper
Tin of Kidney Beans
Tin of chopped tomatos
2 tbsp Tomato Puree
1tsp Paprika
1 tsp Cumin
1 Chilli pepper (or 1 tsp chilli powder)
1 Beef Stock
500g Lean mince beef 

1. Heat oil in large pan, and add chopped onions and red pepper. Cook until start to soften.
2.Add minced beef and cook until brown. Season well with salt and pepper.
3.Add tomatoes and tomato puree.
4. Add kidney beans, cumin, chilli and paprika. (ADD MORE CHILLI IF YOU DARE – BUT REMEMBER TO TASTE!)
5. Add beef stock and reduce heat and let simmer for 30-45 minutes.
7. Stir and serve hot.