Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, grate the cheese. 

Drain and rinse the cannellini beans in a sieve.

Pop a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chorizo and fry until slightly browned, 3-4 mins.

Stir in the cannellini beans, passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder) and the sugar for the sauce (see pantry for amount).

Bring the chipotle chilli to the boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.

Once the chilli has thickened, stir in the butter (see pantry for amount) until melted.

Season with salt and pepper. Add a splash of water if you feel it needs it.