Add the rice to a saucepan along with two cups of boiling water. Crumble in half the stock cube.

Simmer gently until cooked through, according to packet instructions. Drain and keep warm.

Set the BBQ up with the BBQ Grid in place, brush the grid with a little oil. Pre-heat for 2-3 minutes then add the squash and grill for 10/12 minutes, turning regularly. Then add the rest of the veg and grill for a further 10 minutes or so.

Carefully, swap the BBQ Grid for the Paella Pan and add the veggies to the pan.

Add the dry ingredients and the other half of the stock cube, stir to combine everything and place the lid on.

7. After 15 minutes add the tinned tomatoes, kidney beans and season your veggie chilli with salt and pepper. Replace the lid and continue to cook on a low heat for 25 minutes, until the veg is cooked through and the sauce has reduced and thickened slightly.

Serve the veggie chilli with the rice.