Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the red onion and a pinch of salt and cook for 7 mins until softened. Tip in the diced squash and sweet potato and fry for a few minutes before adding the tinned tomatoes, beans and 250ml water (if cooking for 4). Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.

Heat the oven to 200°C/180°C fan/gas 6. Mix the self-raising flour with a generous pinch of salt. Add the cold butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water (if cooking for 4). Roll the mixture into equal, golf size balls, roughly 2 per serving. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño (green chillis) scattered on top, if you like.