Staffordshire University psychology student Will Maxwell, aged 26, from Oak Drive, Doveridge, is a volunteer with the North Staffs branch of Animal Aid.

Today, the charity was holding a vegan food fair at the Methodist Rooms, Merrial Street, Newcastle, from 1.30pm to 4.30pm, with free samples of vegan food.

Here, Will shares his recipe for a delicious vegetarian and vegan chilli.

Serves 4 to 8

Ingredients

2 tbsp oil

1 onion, peeled and chopped

1 red pepper, de-seeded and chopped

2 cloves of garlic, peeled and crushed

1 courgette, chopped

100g (4oz) mushrooms, chopped

225g (8oz) vegetarian mince

2 x 400g tin of chopped tomatoes

1 tbsp tomato purée

2 tsp mixed herbs

2 tsp chilli powder

100g (4oz) kidney beans, rinsed

Up to ½ pint vegetable stock

Dash of soy sauce

Method

1. Fry the onion and red pepper in the oil until soft.

2. Add the garlic, courgette and mushrooms and cook until the mushrooms are golden.

3. Add the vegetarian mince, chilli powder and herbs and fry for 2-3 minutes, stirring constantly.

4. Add purée, tinned tomatoes and kidney beans, stir well. Add enough stock to cover mince and a dash of soy sauce. Cover and simmer for 15 minutes over a low heat.

5. Serve with bread, tortilla chips, jacket potatoes or rice.

For more information about North Staffs Animal Aid call 07980 861149.