Nacho Style Loaded Chorizo Fries and Tomato Salsa

Meanwhile, grate both cheeses. Drain and rinse the black beans in a sieve. Quarter the baby plum tomatoes.

In a small bowl, combine the cider vinegar, olive oil for the salsa (see pantry for amount) and a good pinch of sugar. Season with salt and pepper, then stir in the tomatoes. Set aside to macerate.

Melt the butter (see pantry for amount) in a small saucepan on medium-high heat.

Once melted, add the chorizo and fry until it starts to brown, 3-4 mins.

Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in half the vegetable stock paste and the water for the sauce (see pantry for amount) a little at a time. 

Bring to the boil, then stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche and add all the cheese. Keep stirring until melted, then remove from the heat.

Taste and season with salt and pepper if needed. Cover with a lid to keep warm and set aside.

Next, add the beans to a medium frying pan on medium-high heat.

Roughly mash half of them using a potato masher. Stir in the sugar and water for the beans (see pantry for both amounts), chipotle paste (add less if you'd prefer things milder), tomato puree and the remaining vegetable stock paste. Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins. 

Taste and season with salt and pepper if needed. Remove from the heat and cover with a lid to keep warm.