Peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve. Pop half of them into a bowl and mash with the back of a fork.

Pour the water for the rice (see pantry 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. 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).

Heat a large frying pan on high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Turn the heat down to medium-high, then stir in the garlic and chipotle paste (add less if you'd prefer things milder). Cook for 1 min.

Add the tomato passata, beef stock paste, kidney beans (whole and mashed) and water for the beans (see pantry for amount) to the beef.

Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins.

While the chilli simmers, zest and cut the lime into wedges. Halve the tomatoes. Trim the baby gem, halve lengthways, then thinly slice widthways.

Squeeze some lime juice into a small bowl and add a drizzle of olive oil. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then stir in the tomatoes.

Pop the soured cream and lime zest into another small bowl. Season with salt and pepper and mix well.

When everything's ready, taste the chilli and add salt and pepper if needed.

Add the baby gem to the tomatoes and toss to coat in the dressing.

Fluff up the rice with a fork and share between your bowls. Spoon over the chilli, then top with the salad and zesty soured cream.

Serve with any remaining lime wedges for squeezing over.

Enjoy!