Nacho Style Loaded Fries and Tomato Salsa

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

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

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

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

Add in half the vegetable stock paste. Next, stir the water for the sauce (see pantry for amount) aittle at a time. 

Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche and add both cheeses, stir 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 or the back of a fork. Stir in the sugar and water for the sauce (see pantry for both amounts), chipotle paste, tomato puree and half the 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.

Just before the chips are ready, reheat the queso or beans if needed. Add a splash of water if they've thickened.