Preheat the oven to 150 degrees Celsius.

Put a large, heavy bottomed oven safe pot (with a lid) on a medium heat. Add the lardons and cook until they are starting to turn golden.

Peel and slice the onion, then add to the lardons. Cook for another 5 minutes until beginning to soften (make sure they don’t colour - turn down the heat if you need to).

Add the mince to the pot. Fry until it has turned brown.

Add your spices - cinnamon, smoked paprika and chipotle chilli flakes - and approx half a teaspoon of salt. Stir.

Slice the coriander stalks (save the leaves for later) and add to the pot.

Pour in the red wine. Cook for a few minutes until it has reduced down.

Add the passata and stock cubes, plus about 250ml of water. You want it to be quite saucy (it can always be reduced down later).

Bring to a simmer, then put the lid on the pot and put it in the oven. Leave it to cook for 3 1/2 hours, taking it out to stir every hour. Make sure the bottom doesn’t catch - add a little more water if you need to.

Remove from the oven and put back on the hob on a low heat. Add the chopped red pepper and most of the coriander leaves, stir well and allow to cook for 5 minutes. If your chilli is too liquidy at this point, leave it on the hob for longer until it has reduced down.

Serve with white rice and top with the remaining coriander leaves, along with any other toppings you fancy - soured cream, guacamole, jalapeños, grated cheese. Yum!