Start by rough chopping all of your mushrooms and then place in your food processor. Pulse until you have a very fine, almost-paste of mushrooms.

Add 1 tbsp of oil to a large saucepan and place on a medium heat. When oil is hot, add mushrooms, chilli powder, paprika, cumin, ground coriander, sea salt, black pepper, stir well and place lid on. Stir frequently to stop them sticking. Add a little water if required.

Whilst these cook, finely chop onion and garlic.

After 5-10 minutes, take mushroom mix off the heat, place into a bowl and put aside.

Reusing the pan, add another tablespoon of oil and when hot, add onion, garlic, and chilli peppers.

When onion is soft and translucent, add the kidney beans, tomato puree, BBQ sauce, the mushroom mix, 400ml water (use an empty bean can), cocoa powder OR square of dark chocolate, small glass of red wine and liquid smoke. (In other words, everything else except the capsicum peppers).

Stir well.

Leave to cook for as long as you can e.g. 45 mins to an hour on low heat. The sauce should thicken up in this time.

Slice the capsicum peppers and put aside, adding them ten minutes before you intend to serve. Season to taste.

Serve with basmati rice, tortillas or baked potatoes, and sprinkle with freshly chopped coriander.