Anna: This was as advertised: fast, easy and tasted, well, kind of like a chilli. I say that because it was hot (“It has some tickle”, said Peter) though the spice combination isn’t what I’d usually choose for a chilli. Interestingly the recipe calls for curry powder. I was doubtful. Frankly it reads like something out of the 70s. Like a chilli recipe written by someone who has just discovered the concept and decides to sexy up their usual mince recipe. But I went with it. That’s what I’m here for. And do you know what? The spicing wasn’t the issue in the end. It was the sauce, or lack of it. I was so convinced there was a typo in the recipe that I searched online but could find no correction. How you can be expected to ‘simmer’ something that is made up of fried-off mince and drained beans I don’t know. So I added chicken stock. Which is what I would recommend you do too. Served with a baked sweet potato it was a decent mid-week meal. Just don’t forget the chicken stock.