Fill and boil your kettle. Rinse the rice under cold water, then tip into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will stay warm in the pan.

While the rice cooks, peel and finely chop the onion. Warm a large pan on a medium heat for 1 min, then add 4 tbsp cold water and the onion. Season with a pinch of salt and pepper, pop a lid on the pan and sweat, stirring often, for 5-6 mins till glossy and starting to soften. If the onion starts to dry out and catch, turn the heat down again and add a splash more water.

While the onion fries, roughly chop the tomatoes. Peel and grate or crush the garlic. Drain the borlotti beans and rinse them with cold water.

Stir the tomatoes and garlic into the pan with the onion. Fry, stirring often, for 4-5 mins till the tomatoes look soft and pulpy. Add 1 tsp each ground cumin and ground coriander and 1/2-1 tsp chilli spice mix (it’s very hot, so use as much or as little as you prefer – you can add more later if you like). Cook, stirring, for 1 min till the pan smells aromatic.

Tip the borlotti beans into the pan. Add 100ml hot water from the kettle. Pop a lid on the pan, bring to the boil and then turn the heat down a little and simmer for 8-10 mins till the chilli is slightly thick and the beans are tender. Stir every so often.

Pick the oregano leaves off their sprigs and roughly chop them. Coarsely grate half the block of cheddar.

When the chilli is ready, stir in most of the oregano leaves. Taste and add a pinch more salt, pepper or chilli spice mix if you think it needs it. Fluff the rice with a fork and divide it between 2 bowls. Ladle the borlotti bean chilli over the top. Top with the grated cheddar and scatter over the last of the oregano to serve.