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Mini chilli con carne muffins
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'A mini-chilli with a difference – hot, spicy beef ragu atop a tasty, soft sweetcorn and polenta muffin. A bite-sized morsel with a bit of a bite.’ Heston
1 pack Heston from Waitrose 12 Mini Chilli Con Carne Muffins
For the lime soured cream:
150g soured cream
Finely grated zest of 2 limes
Finely grated zest of 1 lime, to finish
Small coriander leaves, to finish
1. Preheat the oven to 200ºC, gas mark 6 and cook the mini chilli con carne muffins according to pack instructions.
2. Meanwhile, make the lime soured cream: mix the soured cream and lime zest in a bowl until well combined. Finely drizzle or spoon the lime soured cream on top of the hot mini chilli con carne muffins. Sprinkle some of the finely grated lime zest on top and finish with small coriander leaves.
To view Heston's delicious Mini chicken, ham & leek pie with mustard mayonnaise recipe, click here.
This recipe was first published in November 2013.