Spiced Veggie Chilli (v)

Halve, then remove the core from the yellow pepper and chop into 2cm pieces. Roughly chop the coriander (stalks and all). Halve the green chilli lengthways, remove the seeds and finely chop. Drain the kidney beans in a colander and rinse under cold water.

Heat a splash of oil in a frying pan on medium heat. Add the pepper and cook until softened, 5-6 mins more. Add the chilli (add less chilli if you're not a fan) along with the cumin, smoked paprika and half the coriander. Stir and cook for 1 minute more. Add the chopped tomatoes, kidney beans and water (see ingredients for amount). Stir in the stock pot.

Lower the heat slightly and simmer until reduced by half and is thick and tomatoey, 15 mins. Chop the vine tomato into 1cm cubes. Remove the root from the baby gem lettuce and thinly slice.

Zest the lime and pop into a mixing bowl, squeeze in the lime juice. Add the olive oil (see ingredients for amount), a pinch of salt and pepper and a pinch of sugar (if you have some). Whisk together with a fork and set aside. Add the tomato and lettuce and toss just before serving.