Mist a large, flameproof, ovenproof dish with cooking spray and warm on the hob over medium heat.

Add the diced red onions and fry for 5-10 minutes until soft, stirring often.

Add the garlic and cook for a further 3 minutes, stirring often.

Add the minced beef and cook, stirring often, until browned.

Stir in the red chilli puree and diced red peppers.

Stir in the beef stock, tinned chopped tomatoes, tomato puree and Henderson’s relish.

Add the cumin, chilli powder, smoked paprika, coriander, cinnamon, salt and pepper, and stir well.

Bring to a simmer and reduce the heat.

Simmer for 25 minutes, stirring occasionally, until the sauce has thickened and reduced.

Add the kidney beans, stir well and cook for a further 5 minutes before removing from the heat.

While your chilli is simmering, cook the pasta to pack instructions for around half the time.

Drain the pasta and add it to the chilli, stirring well.

Liberally sprinkle over the grated cheese.

Bake in the oven at 180 degrees C (fan assisted) for 20-30 minutes until the cheese is golden brown.

Remove from the oven and leave to settle for 5 minutes before serving.