You will need

• 1 tin of Heinz baked beans
• half tsp of cumin
• half tsp ground coriander
• half tsp smoked paprika (or less – this makes it really spicy)
• one small dried chipotle, crumbled

Put the beans in a pan on the hob, add the spices and simmer slowly for at least half an hour. Even tastier for breakfast the next day on toasted left-over soda bread (pictured here mixed with some left-over French tinned cassoulet).

You will need:

• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tsp ground coriander
• 2 small red chillis
• 1 potato, peeled and chopped
• 450g carrots, peeled and chopped
• small piece of fresh ginger, finely diced
• 1  litre vegetable stock
• knob of creamed coconut
• small amount of fresh coriander, chopped

Fry the onion in some oil for 5 minutes. Add the potato, one of the red chillis, chopped with seeds and all,  fresh ginger and ground coriander. Fry for about 10 minutes. Add the carrots and vegetable stock. Simmer for 20 minutes. Add a knob of creamed coconut, let it melt then blitz in a blender. Season to taste.

Sprinkle some slices of red chilli and fresh coriander on top when you serve. Hot, spicy and delicious.