BOL Creamy Coconut, Corn & Sweet Potato

Meanwhile, halve the pepper, discard the core and seeds then chop into 2cm chunks Drain and rinse the kidney beans in a sieve. Peel and grate the garlic (or use a garlic press).

Heat a splash of oil in a frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Add the pepper kidney beans to the beef, stir together and cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.

Stir the Mexican spice and garlic into the beef and cook for 1 minute. Pour in the chopped tomatoes and water (see ingredient list for amount). Stir in the beef stock paste, bring to the boil then reduce the heat to medium. Allow to simmer and thicken, stirring occasionally until there is almost no liquid left, 12-15 mins. IMPORTANT: The beef is cooked when no longer pink. Tip: Add a splash more water if the mixture looks a little dry.

Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides into a bowl. Halve the lime and add a squeeze of juice and a pinch of salt and pepper. Mash with a fork. Taste and add more salt, pepper and lime juice if required. Grate the cheese.