Mexican Style Chorizo Hash

Pop the potatoes on a large low sided wide baking tray. Drizzle with oil, then sprinkle over the paprika and season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. When the potatoes have been in your oven for 15 mins, turn them. At this point, pop the tomato mixture onto the middle shelf to roast for the remaining time. Tip: Use two baking trays for the potatoes if necessary, you want them nicely spread out.

Meanwhile, 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 flesh onto a board. Thinly slice the avocado. Drain and rinse the kidney beans in a colander. Pop half of the kidney beans into a medium saucepan and mash until broken up.

Put the remaining beans into the saucepan and add the stock powder, tomato puree, chipotle paste (use less if you don't like heat), water and sugar (see ingredients for both amounts). Mix well. Pop onto medium high heat and bring to the boil. Reduce the heat slightly and simmer until thickened and reduced by half, 5-6 mins, stirring occasionally. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Tip: Reheat the beans before plating if they have gone cold, add a splash more water if dry.

When everything is nearly ready, heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, crack in each egg (see ingredients for amount you need) and cook for 3-4 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed.

Meanwhile, once cooked, add the potatoes to the roasted veg and mix together. Serve in bowls with the avocado and refried beans on top. Finish with your fried egg and a dollop of soured cream. Enjoy!