Finely chop the garlic and onion. Seed and finely chop the fresh green chillies.

Heat the oil in a frying pan and add the garlic, onion, green chillies and chilli powder. Cook gently for 5 minutes, stirring regularly, until the onions are softened.

Drain the can of kidney beans, reserving the liquor. Blend all but 30 ml (2 tbsp) of the beans to a puree in a food processor or blender.

Add the pureed beans to the pan with 30 - 45 ml (2 - 3 tbsp) of the reserved liquor. Heat gently, stirring to mix well.

Stir in the whole kidney beans and the grated Cheddar cheese. Cook gently for about 2 - 3 minutes, stirring until all the cheese melts. Add salt and plenty of freshly ground black pepper to taste.

Cut the fresh red chilli into tiny strips. Spoon the dip into four individual serving bowls and scatter the chilli strips over the top of each one. Serve warm.