Mexican Style Beef

Meanwhile, halve, peel and chop the onion into small pieces. Halve the pepper, discard the core and seeds then roughly chop.

Heat a splash of oil in a frying pan on medium-high heat. Add the beef mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Add the pepper and onion to the beef, stir together and cook until the veggies are soft, 5-7 mins. Add a pinch of salt and pepper. While the veggies cook, trim the carrot and coarsely grate (no need to peel). Stir into the pan once the other veggies are soft.

Stir the central American spice mix into the pan and cook for 1 minute. Pour in the chopped tomatoes and water (see ingredients for amount). Stir in the stock powder, bring to the boil then reduce the heat to medium. Allow to simmer and thicken until there is almost no liquid left, about 10-15 mins.

While the sauce is bubbling away, finely chop the coriander (stalks and all). 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 the insides into a bowl. Halve the lime and add a squeeze of juice from half of it, along with a pinch of salt and pepper, to the avocado. Mash with a fork until smooth. Taste and add more salt, pepper and lime juice if required. Grate the cheese.