Cheesy Cajun Chorizo Loaded Wedges

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chorizo and sliced pepper and fry, stirring, until the pepper is slightly charred, 5-6 mins.

Once the pepper is charred, stir in the garlic, tomato puree and remaining Cajun spice mix to the pan. Fry for 1 min. Season with salt and pepper.

Drain the sweetcorn in a sieve, then add to the pan.

Stir in the veg stock paste, ketchup and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until thickened, 8-10 mins. 

While the sauce simmers, zest and halve the lime. Grate the cheese.

In a small bowl, mix together the soured cream and lime zest. Set aside.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.

Pop the avocado chunks into another small bowl. Squeeze in some lime juice and season with salt and pepper. Stir to combine, then set aside. 

When your sauce has thickened, remove the pan from the heat.

Squeeze in the remaining lime juice and stir to combine. Taste the sauce and add more salt and pepper if needed.