Rosemary Sausage and Pumpkin Chilli

Pull the sausage meat out of its skins and roll into small balls, or slice up veggie sausages if using. Put them in a large deep casserole with a tablespoon of olive oil, the cinnamon stick and a pinch of black pepper over medium-high heat. Brown for 5 minutes, stirring often, then add the rosemary leaves stripped from their stalks along with the Cajun seasoning and smoked paprika, and cook for another minute.

Tip in the diced onion, carrot and celery with a pinch of salt and pepper, and cook for 10 minutes, stirring now and then, until they've softened and picked up a little colour.

Peel, deseed and cube the pumpkin into 1.5cm pieces, and finely chop the garlic. Stir both into the pan with the balsamic vinegar for a minute, then tip in the beans, juices and all.

Heat the oven to 180°C. Break up the tinned tomatoes with a spoon and add to the pan, then half-fill each tin with water, swirl it round and pour that in too.

Bring everything to the boil, put the lid on and bake for 1 hour 30 minutes, until the pumpkin is soft and the sauce has thickened. Take the lid off for the last 30 minutes, splashing in a little water if it looks dry.

Mash roughly a third of the chilli so some of the beans break down into the sauce, then stir it through. Taste and adjust the seasoning, with more balsamic and a little extra virgin olive oil if you want. Finish with the coriander leaves and serve alongside rice, yoghurt and a green salad.