Chipotle Veggie Chilli Dog

a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and tomato puree. Fry for 1-2 mins. 

b) Stir in the chipotle, red wine stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts).

c) Mash half of the beans in the pan with a potato masher, bring to the boil, then lower to a simmer.

d) Cook until thickened slightly, 4-5 mins, then remove from the heat.

a) In the meantime, cut the tomato into 1cm chunks.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and mash with a fork. Season with salt and pepper.

c) Grate the cheese.

a) In a medium bowl, mix together the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts).

b) Add the tomato and avocado to the bowl of dressing.

c) Season with salt and pepper, then toss to coat. 

a) Slice the buns top down through the middle (but not all the way through). Pop them onto a large baking tray and into the oven to warm through, 2-3 mins.

b) Stir the butter (see pantry for amount) into the veggie chilli. 

c) Taste and season with salt and pepper if needed.

d) Add a splash of water if the sauce is a litte thick.