Homemade Tortilla Chips and Refried Beans

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Grate both the Cheddar and Red Leicster.

c) Thinly slice half the red chilli. TIP: Keep the remaining chilli for another recipe.

d) Drain and rinse the kidney beans in a sieve.

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

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

c) Once browned, transfer the chorizo to a small bowl and pop your pan back on medium-high heat with a drizzle of oil (no need to clean).

a) To the frying pan, add the Central American style spice mix, tomato puree and half the garlic to the pan and stir-fry for 1 min until fragrant.

b) Stir in the water for the beans (see pantry for amount), chicken stock paste and kidney beans.

c) Roughly mash the beans in the pan with a potato masher, then bring to the boil and simmer until thickened, 3-4 mins.

d) Transfer the refried bean dip to a serving bowl and cover to keep warm.

a) Add the soured cream and remaining garlic to a clean frying pan and pop onto medium heat.

b) Bring to the boil, 1-2 mins, then remove from the heat and add both the Cheddar and Red Leicester.

c) Stir to melt the cheese, 2-3 mins. Season with salt and pepper.