Peel and finely chop the onion. Rinse and halve the pepper. Scoop out the seeds and white bits. Roughly chop the pepper. Peel the parsnip. Finely chop it. Halve the swede. Peel one half. Finely chop it. Rinse and finely slice the mushrooms. Heat your oven to 180°C/Fan 160°C/Gas 4.

Warm 1 tbsp olive oil in a non-stick pan over a medium heat. Add the mushrooms. Fry for 8-10 mins till they’re golden. Lift out of the pan. Pop on a plate. Don’t worry if there is mushroom liquid in the pan – you’ll need it to sweat the veg.

Add the onion, pepper, parsnip and swede to the pan. Add a splash of water if there isn’t much mushroom liquor in the pan. Season. Cover with a sheet of greaseproof paper. Pop on the lid. Keep the heat low and sweat the veg for 10 mins till they start to soften. Stir every now and then.

While the veg sweat, measure out 1 tsp of the cumin and coriander seeds. Add to a dry frying pan. Toast over a low heat for 1-2 mins till they start to pop and smell nutty. Grind them in a pestle and mortar or spice grinder, or just leave them whole.

Add the cumin and coriander to the veg. Measure out 1 tsp of the smoked paprika. Add the mushrooms back into the pan. Measure out 2 tbsp of the tomato purée. Add to the pan.

Pour in 400ml cold water. Pop on the lid. Bring to the boil. Turn the heat down low. Simmer for 15 mins till the veg are tender and the chilli is thick. If it looks like it’s thickening too quickly, add a splash more water and turn the heat down. Stir every now and then.

Rinse the kale. Tear the leaves off the thick middle cores. Pop in a large bowl. Add 1 tbsp olive oil. Season with salt and pepper. Turn the kale over and over with your hands to make sure it all gets coated with oil and seasoning.

Spread the kale out on one large or two medium baking trays. Bake in the oven for 10-15 mins till the kale is crisp but not too charred. Taste the chilli. Add salt and pepper if you think it needs it. Serve in warm bowls with the kale chips.