Brazilian 'Veijoada' Bake

Halve, peel and chop the onion into 1cm pieces. Halve, then remove the core from the yellow pepper and chop into 2cm pieces. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, remove the seeds and finely chop. Drain the black turtle beans in a colander and rinse under cold water.

Heat a splash of oil in a frying pan on medium heat. Add the onion and cook until softened, 5 mins. Then add the pepper and cook for 5 mins more. Add half the coriander, the garlic and the chilli along with the cumin and smoked paprika (add less chilli if you're not a fan!). Stir and cook for 1 minute. Add the black beans, vegetable stock pot and water (amount specified in the ingredient list). Stir to dissolve the stock pot.

Bring to a simmer and cook until reduced by half, 15 mins. While the veijoada is simmering, grate the cheddar cheese and set aside. Chop the vine tomato into 1cm cubes. Halve, peel and finely chop the shallot into roughly ½cm pieces. Remove the root from the baby gem lettuce and cut into roughly 1cm wide slices.

Grate the lime zest into a mixing bowl, squeeze in the lime juice and add the shallot. Add the olive oil (amount specified in ingredient list), a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Whisk together with a fork then add in the tomato and lettuce. Leave to the side.