Jamie Oliver serves up a tasty slow cooked winter night pork belly and beef brisket chilli on Jamie and Jimmy’s Friday Night Feast.

Jamie says: “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, spicy and with a clever contrasting salsa is a total joy.”

The ingredients are: 20 g dried porcini mushrooms, 2 tablespoons fennel seeds, 2 tablespoons coriander seeds, 2 tablespoons smoked paprika, 1 butternut squash, olive oil, 1 kg pork belly, skin removed and bone out, 1 kg brisket, 2 large onions, 2 teaspoons soft light brown sugar, 150 ml balsamic vinegar, 2 x 400 g tins of cannellini beans, or chickpeas, 2 x 400 g tins of plum tomatoes, 2 red peppers, 2 yellow peppers, 2–3 fresh red chillies and 30 g fresh coriander.

For the salsa: 1 red onion, 2 crisp eating apples, 3 tablespoons cider vinegar and 3 tablespoons extra virgin olive oil.