Chipotle and Chorizo 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, 25-35 mins. Turn halfway through.

Meanwhile, grate the cheese. 

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Once the chorizo is browned, stir in the mixed beans along with their liquid, chopped tomatoes, 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 chorizo 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.