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A vegan dinner you wouldn’t even know was vegan…

Last week we were talking about food that will help you stave off a cold; well this week we’ve got the ultimate sickness-fighting meal - plus it’s totally vegan.

This dish lets the ingredients do the talking, with a little patience you’ll be rewarded with a meal with tonnes of flavour and goodness.

Smoky Vegan Chilli with Guacamole

The Chilli

2 x Sweet Potato

3 x Mix of Red and Yellow Peppers

1 x Red Onion

1 x Red Kidney Bean

3 x Aubergine

200g Cherry Tomatoes

2 x Italian Tinned Tomatoes

1 bunch Coriander

1 tsp Cumin

1 tsp Chilli Powder

1 tsp Smoked Paprika

1 tbs Olive Oil

Good Pinch of Salt & Pepper

For the Guacamole

4 x Avocado

1 Small Red Onion

1 x Lemon

1tbs Red Wine Vinegar

1 Fresh Chilli

Pinch of Salt & Pepper


  1. Peel and chop your sweet potato into 5cm chunks then roast in the oven for 40mins or until golden. Meanwhile blacken the aubergines directly over a gas flame until you achieve a dark char all over and the aubergines start to wilt. Set aside in a bowl for later.

  2. Dice your onions and roughly chop the peppers and coriander stalks. Heat 1 tbsp olive oil in a pot. Add your spices and cook for 1 minute or until fragrant then add chopped veg and cook for a further 5 minutes.

  3. Pour in tinned tomatoes, cherry tomatoes and red kidney beans. Take your burnt aubergines, slice them in half and scoop the flesh out into the pot. Bring everything to the boil then reduce to a simmer and put the lid on.

  4. To make your guacamole finely dice your onion and chilli then scoop the avocado out of its flesh into a bowl along with a squeeze of lemon and vinegar. Mash everything to how you like and season.

  5. When your sweet potato is done mix into the chilli and serve with a sprinkling of coriander leaves, dollop of guacamole and some tortilla chips.

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