Kimchi 5 Bean Chilli With Cheesy Corn & Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Drain your sweetcorn

Add the drained sweetcorn to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for an initial 15 min or until beginning to char – this is your baked corn

Boil a kettle

Peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion and chopped pepper to the pan with a pinch of salt and pepper and cook for 5-6 min or until beginning to soften

Once the onion has softened, add your 5 bean medley and tomato paste to the pan with your smoked paprika, ground coriander and chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your vegetable stock mix and half your kimchi ketchup (you'll use the rest later!) to the pan with 350ml [455ml] [600ml] boiled water and bring to the boil

Once boiling, reduced the heat to medium and cook for 4-5 min or until the sauce has thickened – this is your kimchi 5 bean chilli

Meanwhile, grate your cheddar cheese

Trim, then slice your spring onion[s]

After the sweetcorn has had an initial 15 min, remove the tray[s] from the oven and sprinkle over the grated cheese over the sweetcorn

Return the tray[s] to the oven for a further 3-5 min or until the cheese has melted – this is your cheesy corn