Hot Chilli Con Carne

Peel and finely chop the onions and garlic

Heat 2 tablespoons of oil in a large pan, add the chopped veg, Lion Very Hot Chilli Sauce, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.

Drain and add the kidney beans, tip in the tomatoes, then pour in 1 tin's worth of water. Add the pepper, sweetcorn and minced beef, breaking any larger chunks.

Pick the coriander leaves and put aside

Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.

Serve up with fluffy rice and sprinkle over the reserved coriander