breakfast | serves 10

A good, slow-cooked chilli always goes down a storm. I’ve done popping kidney beans on the side to mix it up, then serve it with what you fancy – rice, jacket potatoes, flatbreads, tacos, it’s your call.

1. In a bowl, cover the dried chillies with boiling water and leave them to rehydrate.
2. Put a large, dry saucepan over a medium heat and, once hot, add a glug of oil, followed by the onions, garlic, coriander stalks and most of the fresh chilli (saving some for serving). Cook for 10 minutes, until the onion is soft but not coloured. Then add the carrots, paprika, cinnamon stick and half the cumin seeds, and fry for 5 minutes.
3. Drain the rehydrated chillies, reserving the water, and finely slice. Stir them into the pan, along with all the mince, breaking it up with a spoon. Cook until all the liquid has evaporated and the meat has browned, about 5 minutes. Add the reserved soaking water and tinned tomatoes, season well and bring to the boil. Reduce to a simmer and leave for 1–2 hours, until thickened.
4. Meanwhile, char the peppers by carefully holding them with tongs over a gas flame, or putting them on a screaming-hot griddle pan and turning until blackened all over. Place in a bowl, cover with clingfilm and leave to steam. Once cool enough to handle, peel off the skin, deseed, cut into strips and add to the chilli.
5. With about 5 minutes to go, dry the kidney beans as much as possible. Put a large, dry pan over a medium heat and, once hot, toast the remaining cumin seeds for a couple of minutes. When they smell fantastic, add a good drizzle of oil and the beans. Fry and toss until crisp and starting to pop. Season well, then tip into a serving bowl, scatter over the coriander leaves and mix together.
6. Season the chilli to taste, remove the cinnamon stick, then scatter over the saved fresh chilli (if desired). Serve with the popping beans, sour cream, and whatever you fancy.

Per serving 372 cals, 16.1g fat (5.7g saturated), 27g protein, 21.7g carbs, 9.5g sugars