Drain and rinse the kidney beans in a sieve.

Remove the beef from the packet and cut into 2cm chunks (reserve the juices in the packet to add later). 

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the chipotle paste and fry for 30 secs.

Next, add the passata, red wine stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to a simmer. 

Once the sauce is simmering, add the kidney beans and the beef and its juices to the sauce. Season with salt and pepper. 

Simmer until thickened, 8-10 mins. Stir occassionally. IMPORTANT: Ensure the beef is piping hot throughout. 

Meanwhile, cut the lime into wedges. Roughly chop the coriander (stalks and all).

Cut the tomatoes into small 1cm chunks and pop into a small bowl along with half the coriander. 

Drizzle in some olive oil, squeeze in some lime juice, season with salt and pepper and mix together. Set your salsa aside.

Halve the avocado and remove the stone.

Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

A few mins before everything's ready, cook the rice according to the pack instructions.

When everything's ready, taste the chilli and season with a squeeze of lime juice, salt and pepper if you feel it needs it. 

Share the rice between your bowls and spoon over the chilli.

Crumble on the Greek style cheese and sprinkle over the remaining coriander. 

Fan the avocado slices out on top of the chilli. Pop any remaining lime wedges on top for squeezing over. 

Serve the tomato salsa and soured cream on the side in small bowls for everyone to help themselves to.