Peri Peri Bean and Chorizo Loaded Wedges

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve.

Grate the cheese. Zest and cut the lime into wedges.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks. Cut the tomato into 1cm chunks. 

In a medium bowl, combine the avocado, tomato chunks, lime zest and a drizzle of olive oil. 

Squeeze in some lime juice from a lime wedge, season with salt and pepper and toss to coat.

Taste and add more lime juice if needed. Set your avocado salsa aside.

Next, heat a drizzle of oil in a large saucepan on medium heat. Add the chorizo to the and fry until it starts to brown, 3-4 mins.

Stir in the garlic and peri peri seasoning. Cook until fragrant, 30 secs. Stir in the beans, passata, veg stock paste, sugar and water (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins. Stir occasionally. 

When the bean mixture has thickened, squeeze in some lime juice from a lime wedge. Add a splash of water if it's a little too thick.

Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.