Add the beef mince, passata, tomato purée, garlic, half the coriander, the chilli, onion, chilli con carne spice mix and salt and pepper to the slow cooker. Cook on high for 4 hours or low for 7–8 hours.

Add the stock, kidney beans, red pepper and macaroni and cook on high for a further 45 minutes. If cooking on low, you’ll need to leave it for closer to 1 hour to cook the pasta.

Stir through half the Cheddar into the dish, top with the remainder, then garnish with the remaining coriander. Absolutely stunning

497 calories per serving.

Tip: To make your own chilli con carne spice mix, use a teaspoon each of ground cumin, paprika, ground cinnamon and chilli powder.