To Make the Sausage Stew

1. Preheat the oven to 200c/390f fan.
2. Place a medium, oven-proof saucepan or dutch oven over medium heat. Add the olive oil and bring to temperature.
3. Add the onion and garlic and fry for a few minutes until the onions are starting to turn translucent. Don’t let the garlic burn.
4. Add the spices and chipotle paste and stir everything together. Cook for a further minute to temper the spices.
5. Add the remaining ingredients and stir gently to combine, being careful not to break up the sausages. Bring to a simmer then cover with a lid and leave to cook for approximately 10-15 minutes. While the stew simmers, make the cornbread dumplings.

To Make the Cornbread Dumplings

1. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Whisk well.
2. Dice the vegan butter into small cubes and add it to the bowl. Using your finger tips, rub the vegan butter into the flour mixture roughly until the mixture is sandy textured with some larger flakes of flat vegan butter throughout.
3. In a small bowl, combine the soy milk and the apple cider vinegar. Pour over the flour/vegan butter mixture and use a spatula to mix until just combined into a rough dough. Don’t overwork the dough.
4. Remove the dough from the bowl and place on a clean surface. Slice into 8 equal pieces and form each piece into a rough ball.

To Bake the Cobbler

1. Stir the sausage stew. Place the dumplings evenly spaced on the surface. Cover with an oven-proof lid and place in the preheated oven. Bake for 20 minutes before removing the lid and baking for a further 10 minutes uncovered.
2. Remove from the oven and top each dumpling with some diced tomato, coriander, some jalapeños and a small dollop of vegan sour cream.