Halve, peel and thinly slice the shallot. 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 a fork until broken up.

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 of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw mince. Drain and discard any excess fat. Turn the heat down to medium-high then add the shallot and season with salt and pepper. Stir together and cook until the shallot has softened, 3-4 mins.

Stir in the garlic and chipotle paste (add less chipotle if you don't like heat). Cook for 1 min, then add the tomato passata, water for the beans (see ingredients for amount), beef stock paste and kidney beans (both whole and mashed). Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

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 bowl and add a drizzle of olive oil. Season with salt, pepper and a pinch of sugar. Mix together and add the tomatoes, mix again. Pop the soured cream into a small bowl and add the lime zest. Season with salt and pepper and mix together.

When everything is 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 divide between bowls. Spoon the chilli over the rice and serve with the salad and zesty soured cream on top and any remaining lime wedges for squeezing over.