Mexican Spiced Stew

Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Slice the celery widthways as thinly as you can. Heat a splash of oil in a large frying pan over medium heat. When the oil is hot, add the shallot and celery. Cook, stirring frequently until softened, 5 mins.

Add half the garlic and all the smoked paprika to the pan. Season with a pinch of salt and some black pepper. Cook for another minute. Add the tomato passata, the water (amount specified in the ingredient list) and the vegetable stock pot. Stir well to dissolve the stock pot. Cook until the sauce has reduced by half, about 10 mins.

Whilst the sauce simmers, drain and rinse the black beans in a colander then set aside. Roughly chop the coriander (stalks and all) and zest half the lime. In a small bowl, stir the coriander and lime zest into the sour cream. Season with a pinch of salt and keep to one side. Add the black beans to the tomato sauce and cook for another 5 mins.

Mix the remaining garlic in another small bowl with a glug of oil and season with a pinch of salt and black pepper. Put the flatbread on another lined baking tray and spoon over the garlic oil. Pop onto the middle shelf of your oven until golden and crispy, 5 mins. When done, remove from the oven and slice into 2cm wide strips.