Lentil and Black Bean Chilli with Diced Chorizo

Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is hot, add the onion and season with salt and pepper. Cook until soft, 4-5 mins, stirring occasionally. Stir in the garlic, chipotle paste and Mexican style spice mix (use less chipotle and/or spice if you don't like too much heat), then cook for 1 min.

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Pour in the water for the sauce (see ingredients for amount), then stir in the vegetable stock paste, sun-dried tomato paste and red split lentils. Stir together, bring to the boil, then reduce the heat to medium. Cover with a lid and simmer until the lentils are tender, 20-25 mins. Stir occasionally to ensure the lentils aren't sticking to the bottom of the pan. Add the black beans to the chilli for the final 5 mins of cooking time. TIP: Add a splash of water if it's a little thick.

While the rice and chilli cook, zest and halve the lime. Quarter the tomatoes and finely chop the coriander (stalks and all). Squeeze half the lime juice into a medium bowl, then add the olive oil for the salsa (see ingredients for amount) and season with salt and pepper. Mix together, then add the tomatoes and coriander to the bowl. Stir to combine, then set aside.

When everything is ready, taste the chilli and season with salt and pepper if needed. Fluff up the rice with a fork, then stir through the lime zest and spoon into your bowls. Top with the chilli, a spoonful of the tomato salsa and a dollop of creme fraiche. Cut the remaining lime into wedges for squeezing over. Enjoy!