For spice blend

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2 tsp oregano

2 tsp cumin

2 tsp smoked paprika

1 tsp chilli powder

½ tsp dried chilli flakes

½ tsp brown sugar

3 tbsp gluten-free plain flour

½ tsp salt

½ tsp pepper

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For everything else

2 tbsp garlic infused oil (for frying)

1 red pepper (chopped into big chunks)

1 courgette (chopped into big chunks (optionally replace with a diced onion if you can tolerate it))

500 g minced beef

1 gluten-free beef stock cube (mixed with 165ml of boiling water)

400 g canned chopped tomatoes

3 tbsp tomato puree

250 g canned kidney beans (drained)

2 dried bay leaves

Spring onions (chopped)

Extra mature cheddar cheese (grated (use dairy-free if necessary))

Long-grain rice or potato wedges

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1. In a small, dish add everything for your spice blend and mix together until well-combined.

2. In a large pan, add 2 tbsp of garlic-infused oil and place over a medium heat. Fry your pepper and courgette briefly until slightly browned, before adding in your minced beef. Break up the mince and cook for 2-3 minutes until slightly browned.

3. Add your paste and mix in - stir fry for 2-3 minutes until fragrant.

4. Add your stock, chopped tomatoes and tomato puree - stir in thoroughly.

5. Bring to the boil and reduce to a simmer, then add your kidney beans and bay leaves. Simmer for 30-45 minutes or until the sauce has thickened. Remove the bay leaves.

6. Serve up with rice or potato wedges and some grated cheese, if you fancy. Throw on some chopped spring onion and serve. Enjoy!