Take a pack of Quorn swedish meatballs and break them up so they resemble chunky mince. We think these taste better than the Quorn mince, but it’s only a matter of opinion. Fry the ‘mince’ in a little olive oil and remove to a separate bowl. Add a little more oil if necessary and gently fry a chopped onion, along with some chopped red pepper, chopped mushrooms (if liked) until they have softened slightly. Add a tin of chopped tomatoes, and some chopped fresh tomatoes (skins and seeds removed) if you have them available. Tip a tin of kidney beans into a sieve and rinse thoroughly under cold water before adding these to the mix too. Rinse out the tomato tin with a good slug of red wine and add to the pan. Squirt in some concentrated tomato paste. Season and stir well. You can add your chilli in various ways: either use finely chopped fresh chillis (if you add the seeds then the heat will be stronger), or add chilli powder – start with a level teaspoon of a mild-medium chilli powder and increase according to taste, or add some ready prepared chilli paste. I rather like the chilli chipotle paste as it gives a nice smokiness to the dish. Keep the whole thing on a low-medium heat until the mixture has reduced to the right consistency.

Meanwhile, cook basmati rice according to pack instructions. Add some frozen peas part way through cooking the rice. Drain well and rinse with boiling water from the kettle. Put a portion of rice in a bowl or pasta dish, make a well in the centre and add a ladle full of the chilli mixture.