Hello my Culinary Comrades!

There's been quite a bit of talk lately about how prepared we are for things going wrong. Food supply disruptions, cyberattacks, power cuts and emergency provisions have all been making the headlines, and apparently we're being encouraged to give a little more thought to what's lurking in our cupboards.

I've been thinking about this too, although my concerns are rather more domestic. I could probably put together a decent meal from what's already in the pantry, but whether I'd manage to find the tin opener in the dark is another matter entirely.

All this got me writing an article this week called When the Lights Go Out, What's for Dinner? What began with a cyber incident affecting supermarket refrigeration systems took me on quite a journey — from Ireland's dependence on imported fruit and vegetables to a remarkable harvest rescue in 1946, and even those iodine tablets we were all sent back in 2002. Remember them?

But beneath the headlines is a question worth considering: how much do we really know about where our food comes from, and how well equipped are we to feed ourselves when the usual arrangements don't go quite according to plan?

I don't think the answer involves filling the spare bedroom with tins of beans or stockpiling enough toilet paper to see us through the next decade. We've been down that road before.

There's a little food history, some practical kitchen advice and a few interesting questions about our food system in the full article, which I've put on the blog for anyone who fancies a read.

Meanwhile, back in the kitchen…

While all this talk of food shortages and emergency cupboards was going on, we were putting some very ordinary ingredients to excellent use in the Nourish & Flourish kitchen this week.

We made crispy baked potatoes piled high with a smoky black bean chilli, finished with a dollop of crème fraîche, spring onions, fresh coriander and a squeeze of lime. Nothing fancy, but absolutely delicious and a lovely example of how a few inexpensive ingredients can become a substantial, nourishing dinner.

Our pantry heroes this week were oats, potatoes and black beans. Three hardworking foods that have plenty going for them, not least their affordability and versatility. We were exploring how to keep our energy going through the darker months, and how combining carbohydrate with protein, fibre and plenty of plant goodness can make a meal that really satisfies.

And isn't that a useful skill to have? Knowing how to turn what you've already got into something worth sitting down to, rather than feeling you need another trip to the supermarket.

Of course, if the electricity actually goes off, the crispy baked potatoes might have to wait. But while the oven is still working, I thoroughly recommend giving these a go.

Crispy Baked Potatoes with Smoky Black Bean Chilli & Crème Fraîche

A warming, satisfying dinner for four made from a few inexpensive, hardworking ingredients. Crispy-skinned baked potatoes piled high with smoky, gently spiced black beans, finished with cool crème fraîche, fresh coriander and a squeeze of lime. Nourishing and very easy to adapt to what's already in your cupboard.

Ingredients

For the baked potatoes

• 4 large baking potatoes

• A little olive oil

• Sea salt

For the smoky black bean chilli

• 2 × 400g tins black beans, drained and rinsed

• 400g chopped tomatoes (1 tin)

• 200–300g carrots, finely diced or grated

• 1 medium onion, diced

• 2 garlic cloves, finely chopped

• 2 tbsp tomato purée

• 2 tsp olive oil

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp chilli flakes, or to taste

• Approximately 100ml water, only if needed

• A squeeze of lime

• Sea salt and freshly ground black pepper

To finish

• 4 generous spoonfuls crème fraîche

• 2 spring onions, finely sliced

• A handful of fresh coriander, chopped

• Lime wedges

Method

1. Bake the potatoes

Preheat the oven to 200°C / 180°C fan.

Scrub the potatoes well and prick each several times with a fork. Rub lightly with olive oil and sprinkle with sea salt.

Place directly on the oven rack or on a baking tray and bake for approximately 60–75 minutes, depending on their size, until the skins are crisp and the centres completely soft.

2. Start the chilli

While the potatoes are baking, heat the olive oil in a saucepan over a medium heat.

Add the diced onion and carrots and cook gently for 6–8 minutes, stirring occasionally, until softened and beginning to sweeten.

Add the garlic and cook for another minute.

3. Build the flavour

Stir in the smoked paprika, cumin, oregano and chilli flakes. Cook for about 30 seconds, just until the spices become fragrant.

Add the tomato purée and stir for another minute to deepen the flavour.

4. Add the beans and tomatoes

Add the chopped tomatoes and drained black beans. Stir well and bring to a gentle simmer.

Cook uncovered for 15–20 minutes, stirring occasionally. If the mixture becomes too dry, add a little water.

You want a thick, rich chilli that will sit nicely on top of the potato rather than run all over the plate.

5. Taste, balance and finish

Taste the chilli and season with sea salt and freshly ground black pepper.

Add a squeeze of lime, stir and taste again. That little touch of acidity can make all the difference, bringing the flavours together without needing more salt.

6. Bring it all together

Split the baked potatoes and fluff up their centres with a fork.

Spoon the smoky black bean chilli generously over each potato, then finish with crème fraîche, sliced spring onions, fresh coriander and a wedge of lime.

A little kitchen wisdom

The beauty of this recipe is its flexibility. Kidney beans, cannellini beans or even cooked lentils could stand in for the black beans, and you can add whatever vegetables need using up. Frozen peppers, sweetcorn or spinach would all be welcome additions.

The chilli also keeps well in the fridge for 2–3 days, so it's worth making extra for another meal. It's equally good spooned over rice, tucked into a wrap or served with a fried egg.

And if you're thinking about building a useful pantry, black beans, tinned tomatoes and a few good spices are excellent places to start. Nothing particularly exotic, just ordinary food put together well.

And that's about it from my kitchen this week. Whether you're preparing for a power cut or simply wondering what to make for dinner, a few useful ingredients and a little kitchen know-how can go a long way.

Have a lovely weekend, and may your cupboards be well stocked, your potatoes perfectly baked and your tin opener exactly where you left it!

Irene x