Welcome to Desert Island Dishes. The official website for the weekly podcast where chef Margie Broadhead talks to a special guest about their life with food.

Here you will find conversations with a whole range of different people discussing their Desert Island Dishes.

The act of sharing one’s favourite dishes is both deeply personal and fascinating. Margie is able to reveal a different side to the guest being interviewed and find out about much more than the dishes that have shaped their lives.

We will find out about their favourite childhood dishes, the dishes they eat the most often, and the dishes that mean the most to them. Of course we will also discover what their last dish would be before being cast off to the desert island. 

Each week Margie will select one of the guest's Desert Island Dishes to use as inspiration to create a recipe around. There are already lots of delicious recipes for you to look through and to inspire your cooking.

Enjoy! x

Turkey Chilli With Black Beans & Tomatoes

Turkey Chilli With Black Beans & Tomatoes

Now I know we are in the middle of Summer here in the UK, but it certainly doesn’t feel like it, that’s for sure.  So this Turkey Chilli is just the ticket to perk you up.  My turkey chilli with black beans and tomatoes is a wonderfully light version of the traditional chilli con carne.

Turkey is for all year round…not just for Christmas and in my humble opinion we don’t eat nearly enough of it.  This chilli is deliciously comforting, seriously easy and will give you one good thing to feel happy about during this Wintery spell.

It’s lovely enough that you can serve this for friends when they come over, but I also love cooking up a big batch and eating it for throughout the week.  It also freezes beautifully, so it’s well worth doubling the batch and saving some for a rainy day.

This skinny chilli literally could not be easier to make.  But this recipe is by no means prescriptive – nothing terrible will happen if you add a dash more of this and a splash more of that.  Don’t panic if you don’t have all the right spices, just experiment and give it a go.

Turkey Chilli With Black Beans & Tomatoes


500g turkey mince
2 tins chopped tomatoes
1 red onion, finely chopped
2 cloves garlic, crushed
1 can of cooked black beans
1 teaspoon of hot chilli powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon honey
1 tablespoon coconut oil
salt, pepper
1 teaspoon balsamic vinegar


Take a heavy bottomed saucepan and add the coconut oil. Allow it to melt and then add the chopped onion. Allow to cook over a gentle heat for five minutes or so until the onion has softened, but is not coloured.
Add the crushed garlic, the cumin, paprika, honey, chilli powder and salt and pepper. Cook for 30 seconds or so, just don't allow the garlic to burn.
Then add the turkey mince. Use a wooden spoon to break up the turkey and cook until all the pinkness has disappeared.
Then add the tinned tomatoes. Fill up one of the empty tins with water and then add this to the pan as well. Give it all a good stir. Then allow to simmer gently for about 45 mins to 1 hour.
By this point the sauce should be lovely and thick and seriously delicious.
Add the balsamic vinegar and the drained black beans. Give it a taste and adjust seasoning accordingly.


Turkey Chilli With Black Beans & Tomatoes
Chilli, Crab & Garlic Linguine

Chilli, Crab & Garlic Linguine

Skinny Dippers – Almond Crusted Chicken Nuggets

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