Preheat your grill to high.

Slice the aubergine, pepper and 1½ red onions into medium-sized chunks. Spread out onto your largest baking tray. Drizzle liberally with olive oil and add some salt and black pepper to season. Cook under the hot grill for 15 mins, tossing the veg every 5 mins, until collapsed and blackened in places.

Meanwhile finely chop all the garlic cloves. Scrape two-thirds into a small bowl to be used later. Get a large saucepan over a medium heat and drizzle in a little oil. Add the remaining garlic, fry for 30 seconds and then spoon in the cumin and oregano. Cook for 30 seconds more. Add the chipotle paste and tip in the chopped tomatoes.

Drain the kidney beans and add to the pan. Refill one of the cans halfway with water. Pour that in too. Bring to the boil and season with salt and black pepper. Add the grilled veg and the chocolate to the pan. Give everything a good mix then leave the chilli to simmer away for 20 mins.

Turn the oven to 200°C.

Thinly slice the remaining onion half and scrape into a small bowl. Cut one lime in half and squeeze in the juice. Season and scrunch with your hands as this will help the onion quick-pickle. Set aside.

Finely chop most of the coriander and add to the bowl of chopped garlic. Pour in 4 tbsp of olive oil. Slice the baguette on a diagonal, lay the bread onto a baking tray and spoon over the garlic oil. Bake in the oven for 10 mins until crisp and golden.