Chilli corn pie

Place the steak in a large bowl and pour over the wine and add the rosemary. Set aside for an hour or two, stirring from time to time - this tenderises and flavours the meat.

Heat the oil in a large, sturdy pan and cook the onion, garlic, and bacon for 3-4 minutes. Add the cumin seeds and cook for a minute more.

Add the steak, wine and rosemary to the pan. Stir in the chopped tomatoes then fill one of the cans with water and add that to the pan too.

Stir in the drained beans, chilli, paprika, sugar and add some salt and pepper. Bring to the boil and cook briskly for 10 minutes before lowering the heat. Simmer for 2 hours until the meat and beans are tender.

While the beans and meat are cooking make the muffin mixture.

For the muffin batter ; preheat the oven to 200C/Gas 6.

Sift the flour and baking powder into a large bowl and stir in the cornmeal (or polenta), baking powder, sugar, salt, corn kernels and three- quarters of the cheese. Crack the egg into a separate bowl and whisk in the milk and melted butter.

Stir the egg and milk mixture into the dry ingredients, taking care not to over-stir.

Spread the chilli mixture in a heatproof dish. Spoon over the muffin mix - don't worry if some of the chilli shows through. Scatter over the reserved cheese and bake at for 20 minutes or so until firm and risen.

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