This lighter lunch began with the remains of a full-on comfort meal: a big pot of chilli served with rice and garlic bread the night before. Rather than repeat the same plate the following day, I tucked the chilli into warm mini pittas and served them with crisp salad, tomatoes and all the good toppings.

I originally made these as part of my Eat Well for Less challenge, when the idea was to turn affordable ingredients and leftovers into food that still felt exciting. The chilli in the photograph was made with dehydrated soya mince—a useful cupboard ingredient that stretches beautifully and absorbs every bit of flavour. Once rehydrated, its texture is remarkably similar to minced beef and, in a richly seasoned chilli, it can very easily convince even committed meat-eaters that they are eating the traditional beef version. The recipe will work just as well with any leftover chilli you already love.

I even got up at six in the morning to photograph this plate because autumn light disappears almost as quickly as it arrives. Thankfully, the actual lunch takes only minutes: warm, fill, scatter and serve. The result is lighter than another bowl of chilli and rice, but still generous, colourful and properly satisfying.

Method

1. Reheat the chilli. Put the leftover chilli into a saucepan over a medium-low heat. Add a small splash of water if it has thickened overnight, then heat gently until piping hot throughout, stirring regularly.
2. Make the dill soured cream. Stir the dill into the soured cream. If it is very thick, loosen it with a teaspoon of cold water so it can be dotted or drizzled over the plate.
3. Warm the pittas. Microwave the mini pittas for a few seconds, or warm them briefly in a dry pan, just until soft and flexible. Cut along one side of each to create a pocket, taking care not to slice all the way through.
4. Fill them generously. Spoon the hot chilli into each pitta. Do not overfill them so much that the pockets split—any extra chilli can be served alongside.
5. Build the plates. Divide the salad leaves and cherry tomatoes between two plates, then add two stuffed pittas to each. Scatter over the fresh chilli slices, if using.
6. Finish and serve. Add little dots of dill soured cream, then finish with the grated mature cheddar and fresh coriander. Serve immediately while the pittas and chilli are warm.

Leftovers note: Cool and refrigerate your original chilli promptly, then reheat only the portion you need until piping hot throughout. Avoid reheating the same leftovers repeatedly.