“When the weather’s closing in, it’s really great to tuck into a full flavoured, hearty dish and, for me, a proper, rustic chilli rocks. The meat will fall apart and melt in your mouth. It’s moreish and spicy with a clever contrasting salsa. ”
In a small bowl, just cover the porcini with boiling water and leave to rehydrate.
Bash the fennel and coriander seeds, paprika and 1 teaspoon each of sea salt and black pepper in a pestle and mortar.
Carefully cut the squash in half lengthways, deseed, then chop into 4cm chunks. Toss with half the spice mixture and a drizzle of olive oil on a baking tray.
Roast for 50 minutes, or until golden, then remove from the oven and reduce the temperature to 150°C/300°F/gas 2.
Meanwhile, drizzle both cuts of meat with olive oil and rub with the remaining spice mixture, then place a large casserole pan (at least 30cm wide, 8cm deep) on a medium-high heat.
Put the pork and brisket into the pan fat side down and brown on all sides for around 15 minutes in total. Remove both meats to a plate and reduce the heat under the pan to medium.
Peel and roughly chop the onions and add to the fat in the pan. Fry for 10 minutes, or until lightly caramelized, stirring regularly.
Add the balsamic and the porcini liquor (discarding just the last gritty bit). Roughly chop and add the porcini, followed by the beans (juice and all), then scrunch in the tomatoes through your clean hands.
Return both meats to the pan, loosen with a splash of water if needed, then bring to the boil. Season, and sit a layer of wet greaseproof paper directly on the surface. Cover with tin foil and cook in the oven for 5 hours, or until the meat is tender.
Prick the peppers and chillies, then blacken all over in a griddle pan or directly over the flame of a gas hob. Place in a bowl, cover and leave to cool, then peel and deseed them, keeping as much juice as you can for extra flavour. Roughly chop with half the coriander, and toss with a little salt and pepper.
When the meat is tender, remove from the oven, break up the meat, then stir in the squash, peppers and chillies. Adjust the consistency with water, if needed, taste and season to perfection, and keep warm.
To finish, make the salsa. Peel the onion, then finely chop with the apples and the remaining coriander. Dress with the cider vinegar and extra virgin olive oil and season to perfection.
Serve the chilli with the salsa. Also good with bread or rice, and yoghurt.