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Beef Stock Paste
Mature Cheddar Cheese(ContainsMilk)
Preheat your oven to 200℃. Chop the potatoes into 2cm wide wedges (no need to peel!) Put on a large roasting tray, drizzle with oil and season with salt and pepper. Toss together, spread out in a single layer and roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
Meanwhile, trim, then coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks.
Add the carrot to the pan along with the Mexican spice and garlic. Cook for a couple of minutes then add the tomato passata, water (see ingredients for amount) and stock paste. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick and tomatoey, 10-12 mins, stirring occasionally.
While everything is cooking, drain and rinse the black beans in a sieve, then stir into the beef. Grate the cheddar cheese, trim the spring onion and thinly slice, keep to one side. Cut the lime into wedges for squeezing over. 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 the flesh out into a bowl and crush with a fork. Season to taste with a squeeze of lime juice, salt and pepper.
When the wedges are ready, transfer to an ovenproof dish and put your grill on high. When your beef mix is thick and saucy, season to taste with salt and pepper. Spoon it on top of the wedges. Sprinkle on the Cheddar cheese and pop under the grill. Grill until the cheese is golden and bubbly, 2-3 mins. Get ready to serve.
Finish with a sprinkle of spring onion and lime wedges for squeezing. Pop in the middle of the table with the avocado alongside and dig in. Have plenty of napkins close to hand, it could get messy...!