1 large carrot, cut into 3cm/1¼in chunks
125²µ/4½´Ç³ú celery, cut into 3cm/1¼in chunks
1 red chilli
1½ tsp ground coriander
10g coriander leaves, roughly chopped
70²µ/2½´Ç³ú fennel, cut into 3cm/1¼in chunks
3 garlic cloves, crushed
12g/½oz fresh root ginger, finely grated or sliced
375g/13oz button mushrooms
125²µ/4½´Ç³ú onion (about ½), cut into chunks
1 red pepper, cut into large dice
200g/7oz piquillo peppers
260g/9½oz brown basmati rice
100²µ/3½´Ç³ú brown sauce
1 x 400g tin chopped tomatoes
100²µ/3½´Ç³ú flageolet beans
1 x 240g tin red kidney beans (drained weight)
2 tbsp vegetarian Worcestershire sauce
1 bay leaf
salt and freshly ground black pepper
1½ tsp ground cumin
100ml/3½fl oz rapeseed oil
large pinch sea salt
2 tsp sweet smoked paprika
100²µ/3½´Ç³ú tomato purée
40²µ/1½´Ç³ú chocolate (100 per cent cocoa solids), finely grated