Get the potato wedges prepped^ Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and season with a little salt and pepper. Toss to coat the wedges, then set aside while you prepare the rest of the veg.

Get the chilli started^ Trim, peel and finely chop the red onion. Put a large pan on a medium-low heat and add 1 tbsp oil. Add the onion to the pan. Season with a pinch of salt and pepper and fry, stirring often, for 10 mins till the onion is soft and glossy.

Prepare the veg^ Slice the leaves off the cauliflower (see our tip on what to do with them). Chop the cauliflower into bite-sized florets, and chop the stalk to match. Roughly chop the parsley leaves and stalks.

Bake the wedges^ Slide the potato wedges into the oven for 40 mins till golden brown and tender. If the wedges are ready before the chilli, turn the oven off and move the wedges down to a lower shelf to keep warm.

Make the bean chilli^ Add half the parsley to the onion with ½-1 tbsp each chilli spice blend and Cajun seasoning (these spice mixes are hot, so use more or less depending on how hot you like things). Cook and stir, for 1 min.

Add the cauliflower to the pan. Tip in the mixed beans with the liquid from their tins. Stir in the chopped tomatoes and 1 tbsp raw cacao powder. Cover with a lid, bring to the boil, then turn the heat down a little and simmer for 25 mins till the veg and beans are tender and the sauce has thickened a little. Stir every so often and if the chilli looks like it’s starting to dry out, turn the heat down again and add a splash of water.

Taste the bean chilli and add a pinch more salt or pepper if you think it needs it. Arrange the potato wedges on warm plates and spoon over the bean chilli, or ladle the chilli into bowls and add the potato wedges on the side. Top with the remaining parsley and the soured cream to serve.