Preheat the oven to 200°C. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and chop into 1cm pieces. Chop the chives into ½cm pieces. TIP: Use scissors to do this if you want!

Put a large frying pan on medium-high heat with a drizzle of oil. Add the leek and red pepper. Cook for 5 mins until soft. TIP: Don't worry if they colour slightly, this will just add to the flavour! Slice open the sausage, remove the meat and discard the skin. Break the sausage meat into 2cm chunks. Drain and rinse the kidney beans in a sieve.

Once the pepper is soft, add the sausage meat. Cook until browned, 5 mins. Use a spoon to break it up while it cooks. Add a pinch of salt and black pepper. Add the garlic, smoked paprika and ground cumin. Cook for 1 minute more. Pour in the diced tomatoes and water (amount specified in the ingredient list). Stir in the beef stock pot (make sure it dissolves), then add the kidney beans. Cook until thick, 10-12 mins.

While the chilli cooks, make the tortilla chips! Cut each tortilla into eight triangles (we used one tortilla per person but if you want to use two per person, that's fine - you have enough!). TIP: You can use kitchen scissors to cut the tortillas if you like!

Place the tortilla chips on a lined baking tray in a single layer and drizzle over some olive oil. Sprinkle over a pinch of salt and a grind of black pepper. Pop on the top shelf of your oven for 4-5 mins. TIP: Keep an eye on them to make sure they don't burn!

Taste the chilli and add more salt and black pepper if necessary. Serve the sausage chilli in bowls with a spoonful of yoghurt on top and a sprinkling of chives. Place the tortilla chips on the side of the bowl (for scooping purposes) and enjoy!