Roasted Sweet Potato and Kidney Bean Chilli

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 and bring to the boil. 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).

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and pepper and cook, stirring occasionally, until soft and golden, 6-8 mins. Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Grate the cheese.

Once the onions and peppers have softened, stir in the garlic and remaining Cajun blackening (add less if you don't like heat) and cook for 1 min. Add the passata, water for the sauce (see ingredients for amount), vegetable stock paste, BBQ sauce and kidney beans to the pan, then season with salt and pepper. Stir together, then bring to a simmer and cook until thickened, 8-10 mins.

Once thickened, stir the roasted sweet potato through the chilli. Add a splash of water to loosen if you need to. Taste and season with salt and pepper if needed.