Jack O'Lantern Quesadillas (v)

Heat a splash of oil in a frying pan over medium-high heat. Pop in the garlic. Cook for 1 minute. Add the Mexican spice (careful, it's hot!) and the beans. Mix well and cook for 30 seconds. Stir in the Worcester sauce. Bring to the boil, reduce the heat and mash some of the beans up with the back of a fork. Leave to gently cook, stirring occasionally. Add a splash of water if they begin to look too dry!

Meanwhile, roughly chop the coriander (stalks and all). Chop the tomato into 1cm pieces. Zest the lime then cut into wedges. Coarsely grate the cheddar cheese. Pop the tomato into a small bowl with half the coriander, the lime zest, a drizzle of olive oil and a pinch of salt and pepper. Set aside.

Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull apart. Remove the stone then scoop out the insides in one piece onto a board. Slice lengthways into 1cm strips, squeeze over the juice from a couple of the lime wedges and set aside. Stir the remaining coriander into your beans. Season to taste with salt and pepper. Stir and remove from the heat.

Lay half the tortillas on a lightly oiled baking tray (or two). Lay the other half on a chopping board and use a small knife to carve out some pumpkin faces. Get everyone involved! To assemble, divide the beans between the tortillas on the baking tray and spread out. Top with the cubes of roasted squash and a layer of grated cheese. Lay the pumpkin faces on top and lightly press down to flatten slightly.