DIY Vegetarian Fajitas

Mix the peppers, red onion slices (not the bit you diced), aubergine and three quarters of the chilli in a bowl with a tbsp of olive oil, the cumin, some ground pepper and ¼ tsp of salt.

Roast the vegetables on the top shelf of the oven for around 20 mins, or until they have gone a little crispy around the edges.

Chop the tomatoes into quarters, roughly chop the lettuce and coriander and combine together. Drizzle over a tsp of olive oil, a little squeeze of lime and some salt and pepper.

Slice lengthways through the avocado until you reach the stone inside. With the knife still against the stone turn the avocado round to cut through the remaining flesh. Twist it, pull the two halves apart and scoop out the insides into a bowl. Scrape the vibrant green skin inside too.

Add a tsp of the finely diced red onion, the remaining chilli, a bit of lime zest, a squeeze of lime juice and a pinch of salt and pepper to the avocado and mash everything together with a fork. Remember: lumpy guacamole is rustic guacamole.

Once the vegetables have crisped up a little around the edges, take them out of the oven and transfer them to a bowl ready to make your fajitas.