Just watch in dismay as my carefully positioned garnish goes oozing down the chilli like lava from a volcano. It really did look beautiful a second before.
Fry an onion and two cloves of garlic gently for five minutes in a little salt. Add about 300g quartered, chestnut mushrooms and fry until they are even more brown than they were originally.
Add two sliced red peppers, a red chilli and some aubergine (if you have one). Keep stirring while you cook these for a few minutes longer.
Stir in a teaspoonful of ground cumin, a teaspoonful of chilli powder and half a teaspoon of ground coriander. Now add 2 tins of tomatoes, a tin of chick peas and a tin of kidney beans. Simmer for 30-40 minutes with the lid on before garnishing (ahem) with sour cream, some red chilli and a handful of coriander leaves.
Perfect with brown rice or baked potatoes.