Creepy Chipotle Pulled Beef Chilli and Ghostly Dippers

Next, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins.

Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While your sweetcorn fries, peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and rinse the black beans in a sieve.

Cut the tomato into 1cm chunks, then transfer to a medium bowl with the sugar and olive oil for the dressing (see pantry for both amounts). 

Add a squeeze of half the lime juice and season with salt and pepper.

Once the corn has finished cooking, toss it through the tomatoes and dressing. Set aside.

Wipe out the pan used for the sweetcorn and return to a medium high heat with a drizzle of oil.

Once hot, add the black beans, tomato puree and garlic. Stir-fry for 1-2 mins, then add the sugar and water for the sauce (see pantry for both amounts). 

Cook until thickened slightly, 2-3 mins, then stir through the chipotle paste, beef stock paste and butter (see pantry for amount) and remove from the heat. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Season with salt, pepper and a squeeze of lime juice.

When the beef has 7 mins left, bake your tortilla ghosts on the top shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Once your beef is cooked, remove from the oven, use two forks to shred the beef as finely as you can, discard any additional cooking juices, then add your shredded beef to your beans. Reheat the beans until everything's piping hot.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.