Start by preheating the oven to 180 degrees Celsius. Chop the aubergines into 1½ inch-sized pyramids and slice the courgettes into fairly thick discs, similar to the aubergine pieces. Place them on baking trays and drizzle with a good glug of rapeseed oil, stirring them around to make sure they’re all thinly coated, and then pop them in the oven for about 30 minutes.

While roasting, cut the peppers into thin slices about 2 inches long, roughly chop the onions and squeeze the garlic cloves through a garlic press. Finely chop the chilli, discarding the seeds (and make sure you give your fingers a good wash when you’re done). Add the olive oil to a large casserole pan (I like Le Creuset the best), heat to a medium temperature and fry the onion for a couple of minutes, stirring constantly.

Next, add the garlic, chopped chilli and Romano pepper until all the ingredients have softened. Add turkey.

Check the aubergine and courgette in the oven, giving the pieces a good stir to bake evenly. Add the chilli powder, cumin, cinnamon, and salt and pepper to the casserole pan and stir until the vegetables are coated. Then pour in the tins of cherry tomatoes, followed by the sun-dried tomato paste and tomato purée. Allow this to come to a boil, then drain the kidney beans and add them. Reduce the heat a little, put the lid on and let the mixture simmer away.

When this is all done, bring a large pan of water to the boil and add the rice and turmeric, turning down to a simmer for 25 minutes, giving it an occasional stir. After the 30 minutes have passed, remove the aubergine and courgette from the oven – they should be lovely and soft and slightly golden. Add the pieces to the casserole pan, stir them in and replace the lid.

When the 25 minutes is up, test the rice to make sure it’s soft enough for your liking and then drain in a sieve. Serve with the Chilli Sin Carne and some homemade guacamole, and enjoy the wonderful Mexican flavours!