One-pot wonders are so handy. Here are two that I hope you will use over and over again. They are the sort of thing that are easy to do for someone who is not particularly interested in cooking, and they are well worth trying out and learning. You never know when they will come in handy.

This beef chili is quite spicy and aromatic and it is also ideal for a lasagna or a bolognese sauce. It has a bit of a Mexican influence and does not contain sugar. Green and Blacks make an excellent cocoa powder. I have spent a good deal of time experimenting with this recipe and I really feel that it is pretty good now, if I do say so myself. Perfect for feeding a crowd or a wonderful freezer standby for nights when you’re craving a spicy TV supper dish.

Pork shoulder is not used enough. It is delicious if cooked slowly. You can try pork belly if you cannot get shoulder. Use any selection of root vegetables you have to hand and a nice bottle of artisan cider and smell the magic happen as it slow braises in the oven, doing all the hard work for you. Highbank Orchards in Kilkenny have a great range of products, including apple juice and a non-alcoholic driver’s cider that would work well in this recipe.

Happy cooking.

Home Chef with Neven Maguire is on RTÉ One at 7.30pm on Wednesdays.

BEEF CHILLI WITH TORTILLA CHIPS

Serves 10-12

225g (225g) dried red kidney beans, soaked overnight

2 tbsp Donegal Rapeseed oil

4 onions, finely chopped

4 garlic cloves, finely chopped

2 celery sticks, diced

2 red chillies, seeded and finely chopped

225g (8oz) streaky bacon lardons

1 tbsp ground cumin

1 tbsp hot paprika

1 heaped tsp ground coriander

1 heaped tsp fennel seeds

1/2 tsp ground cinnamon

1 tbsp chopped fresh oregano

1kg (2 1/4lb) coarsely ground beef

2 tsp unsweetened cocoa powder (optional)

2 x 400g (14oz) cans whole plum tomatoes

2 heaped tbsp tomato puree

1 fresh bay leaf

1.2 litres (2 pints) chicken or beef stock

Sea salt and freshly ground pepper

Fresh coriander sprigs and lime wedges, to garnish

Bowls of guacamole, tortilla chips and soured cream, to serve

1. Place the beans in a pan with plenty of boiling water and boil fast for 15 minutes. Drain and rinse well and put them back into the pan with fresh water and simmer for one hour until tender, topping up with boiling water.

2. Heat the oil in a large pan. Add the onions, garlic, celery and chilies and cook for 15 minutes until softened and lightly golden, stirring occasionally.

3. Add the bacon and cook for another 10 to 15 minutes until the bacon is sizzling and golden, stirring. Stir in the spices and the oregano, then season to taste and continue to cook for one to two minutes, stirring.

4. Add the beef and cook for 10 to 15 minutes, stirring until browned. Then stir in the cocoa, if using, with the tomatoes, tomato puree, bay leaf and 900ml (1½ pints) of the stock.

5. Bring to the boil and then reduce the heat and simmer for two to two and a half hours until the beef is completely tender but still covered with juice, adding the remaining stock as necessary and stir in the kidney beans half an hour before you think it will be ready.

6. Transfer the chilli to a large serving dish and garnish with the coriander leaves and lime wedges. Serve hot with guacamole, tortilla chips and soured cream.

BRAISED PORK SHOULDER WITH ROOT VEGETABLES

Serves four to six

2 tbsp Donegal Rapeseed oil

1kg (2 1/4lb) pork shoulder, trimmed and diced (bones removed)

2 onions, sliced

2 celery sticks, sliced

3 carrots, cut into chunks

2 parsnips, cut into chunks

2 bay leaves

1 tbsp plain flour

330ml bottle cider

850ml (1 pint 9fl oz) chicken stock (from a cube is fine)

Sea salt and freshly ground black pepper

Chopped fresh flat-leaf parsley, to garnish

Creamy mashed potato and steamed, long-stem broccoli, to serve (optional)

1. Preheat the oven to 180oC (350oF/gas mark four). Heat the oil in a large flameproof casserole dish and quickly brown the pork in batches, then set aside on a plate.

2. Add the onions, celery, carrots and parsnips to the pan with the bay leaves and sauté for 10 minutes until golden brown. Sprinkle over the flour and give everything a good stir, then add back in the sealed pork with any juices.

3. Pour the cider and stock into the pan, ensuring that the pork and vegetables are covered.

4. Season to taste and bring to a simmer, then transfer to the oven for two hours until the pork is meltingly tender.

5. Scatter over the parsley and bring straight to the table. Have separate bowls of mashed potato and steamed, long-stemmed broccoli to serve.