Familia Chilli Con Carne

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince, breaking it up with a wooden spoon. Fry until browned, stirring occasionally, 4-5 mins. Halve, then remove the core from the pepper and roughly chop into small pieces. Drain and rinse the kidney beans in a sieve.

Lower the heat to medium, add the pepper and Mexican spice to the beef and cook, stirring, for 1 minute. Add the tomato puree, kidney beans, stock pot, a pinch of sugar if you have any and the water (see ingredients for amount) and stir. Bring to the boil, stirring occasionally, then reduce the heat and simmer until rich and tomatoey, 10-15 mins.

While the chilli cooks, pop the soured cream into a small bowl and grate in the lime zest. Season with a pinch of salt and pepper. Halve the lime. Roughly chop the coriander. Halve the chilli, deseed and finely chop. Grate the cheese. Put the coriander, chilli and cheese in separate small bowls. These are your toppings!

Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all of the insides into another small bowl. Add a squeeze of lime juice and a pinch of salt and pepper. Mash together roughly with a fork.