As part of our Let's Cook! resources, we asked three Team GB and ParalympicsGB athletes to cook us their favourite meal and explain what they love about cooking.

 

Amy Conroy is a ParalympicsGB wheelchair basketball player. She was a key member of the wheelchair basketball team at the Rio 2016 Paralympic Games, helping them achieve fourth place - the highest ever finish by a GB women’s team. Amy didn't used to like cooking because she thought she wasn't very good at it. But, by practicing different recipies and mastering simple techniques, she has become much more confident in the kitchen.

 

Amy Conroy’s chilli con carne 

A perfect meal to make in advance, and reheat for a fresh, healthy meal throughout the week!

Ingredients

• 1 onion
• 2 cloves of garlic
• 1 red pepper
• 500g minced beef
• 1 teaspoon paprika
• 1 teaspoon chilli powder
• 1 teaspoon cumin
• 1 tin of chopped tomatoes
• 2 tablespoons tomato puree
• 1 vegetable stock cube
• 1 tin kidney beans 

Method

1. Chop the onions, garlic, and pepper. Ask an adult to supervise or help when using a sharp knife.
2. Add a drizzle of oil to a pan and add the onions. Allow to cook on a medium heat for 5 minutes until softened.
3. Wash the pepper seeds away and then add the pepper to the pan with the garlic, cumin, paprika and chili powder.
4. Stir the ingredients together before adding in the beef mince. Once the meat is browned all over, turn the heat down to low.
5. Ask an adult to supervise or help when using the kettle, then add 300ml of boiling water into a measuring jug with the vegetable stock cube. Once dissolved, add this to the mixture with the tinned tomatoes and tomato puree.
6. Leave to simmer for about 20 minutes.
7. Drain the liquid from the kidney beans and add these to the mixture before leaving to simmer for a further 10 minutes.
8. Serve with rice or tacos. 

Check out our Let's Cook! resources!

Cooking is an essential life skill that enables students to feed themselves and their family, affordably and well, now and in later life. Informed by the social model of disability, Let's Cook! allows students to understand the importance of developing cooking skills, explore the barriers that make it more difficult for some, and challenge them to get creative to inspire others to learn.

 

Find out more on the Let's Cook! page and check out the other recipies in the series: Emily Campbell’s Cajun chicken pasta and Chris Skelley’s mid-week fajitas.