Chilli calzone, smoked jalapeño sour cream

1 Put 200ml of the cold water into a jug, boil the kettle and add another 100ml. This will give the perfect temperature for the yeast.

2 Add the yeast and salt, then mix .

3 Put the flour into a large bowl or mixer, then add the liquid in slowly until the mixture forms into a dough. Continue to knead for five to six minutes more .

4 Cover with clingfilm and allow to proof in a warm place for an hour until it doubles in size.

5 When the dough has risen, dust a surface with flour. Knock back the dough, divide into six even balls, cover and put back in the fridge on a floured tray.

6 For the chilli: heat the oil and add the mince and the onion. Cook on a high heat for 10 minutes or so, squishing the meat against the side of the pan to break it up.

7 Add the garlic, spices and flour and continue to cook for another five minutes before adding the stock, tomato purée, tomatoes, kidney beans, oregano, Worcestershire sauce and maple syrup.

8 Cook uncovered on a gentle heat for 45 minutes until it's thick and glossy. Season, then allow to cool. It needs to be cold to work with.

9 Set the oven to 200 degrees.

10 Bring the dough balls out from the fridge, allow them to sit and proof a little more, then roll out one by one on a floured surface.

11 Place an even amount of chilli on the top third of the dough. Brush the edge with a little egg wash, then fold over the dough to seal the calzone, making sure there is no air trapped inside.

12 Transfer to a parchment-lined baking tray (leaving space between them), then repeat the process.

13 Brush with the egg wash and bake for 25-30 minutes until puffed and crisp.

14 Mix the sour cream with the smoked chipotle and jalapeño peppers and served chilled alongside the calzone.