Preheat your oven to 220°C.Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the peppers on a tray, drizzle with oil, season with salt and pepper. Toss to coat and spread out in a single layer.Roast the peppers on the top shelf of the oven until charred and soft, 12-15 mins.Once cooked, remove and set aside (but keep the tray).

Heat a drizzle of oil in a frying pan on high heat.When the oil is hot, add the pork mince and half the chorizo. Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks.

Meanwhile, drain and rinse the black beans in a colander.Peel and grate the garlic (or use a garlic press).

Once the meat has browned, add the peri peri seasoning and half the garlic,Stir and cook for 1 minute.Pour in the chopped tomatoes, black beans and water (see ingredients for amount).Stir in the red wine stock paste to dissolve. Add a pinch of sugar and bring to the boil.Simmer until the mixture has reduced slightly, 5-6 mins.

Meanwhile, mix the remaining garlic with the olive oil (see ingredients for amount) and remaining chorizo.Halve the ciabattas (as if you were making a sandwich.Pop the ciabatta on a baking tray cut side up.Drizzle over the garlicky chorizo oil and use the back of a spoon to press the chorizo into the ciabatta.Bake in your oven until golden brown, 3-5 mins.

Stir the roasted peppers into the stew.Taste and add salt, pepper and sugar if you feel it needs it.Add a splash of water if it's a bit thick.Serve in bowls with the chorizo ciabatta served alongside.Enjoy!