Put the pan over a medium heat, add the oil and leave it for 1 to 2 minutes until hot. Add the onion and garlic and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft. Add the garlic, red pepper, chilli powder, paprika and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Add the cornflour and keep stirring for at least 5 minutes, until all the mince is in uniform lumps and there are no more pink bits. Make sure you keep the pan hot enough for the meat to fry and become brown, rather than just stew. Add the gluten-free beef stock to the mince along with the Henderson’s Relish, tinned tomatoes, dried marjoram, sugar and a good shake of salt and pepper. Add the tomato purée and stir the sauce well.

Bring the whole thing to the boil, give it a good stir then put a lid on the pan. Turn down the heat until it is gently bubbling and leave for 20 minutes. Check on the chilli occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or dry out. If it does, add a couple of tablespoons of water and make sure that the heat is low enough. Add the kidney beans and cook for 5 more minutes. Serve with soured cream and boiled long grain rice.

Preparation time: 15 minutes

Cooking time: 40 minutes