Tom Parker Bowles served up tasty beef chilli with stout beer, soured cream and cheddar cheese on Saturday Kitchen.

The ingredients for the spice mixture are: 2 tbsp cumin seeds, toasted and ground, 2 tbsp cayenne pepper, 2 tbsp ground dried bird’s-eye chillies, 2 tbsp dried oregano and 1 tbsp sea salt.

For the chilli: 2 tbsp olive oil, 1kg beef mince, 2 red onions, chopped, 4 garlic cloves, chopped, 2 bay leaves, 500ml passata, 500ml beef stock, 40ml Worcestershire sauce, ½ tsp Tabasco, 440ml stout and freshly ground black pepper.

To garnish: 300ml soured cream, 200g cheddar, grated, 2 red onions, finely chopped and handful saltine crackers (or water biscuits), crushed up.

See recipes by Tom in his book titled: Let’s Eat: Recipes from my kitchen notebook available from Amazon now.